Duck Fat Potatoes
with tarragon aioli
active time 15 min | total time: 1hr, 15 min | serves 2
By Addie Royce | Photos by Caroline Royce
Tarragon aioli is the perfect foil to these duck fat potato wedges. The wedges themselves are salt brined and then roasted in the fat to develop a crispy exterior, while the cool anise flavor from the tarragon brightens the whole plate. French tarragon comes up early in perennial gardens which makes for a great taste of spring. Look for duck fat in the fresh meat and seafood section of your local co-op or a natural foods retailer.
Eat as a decadent snack or alongside a good steak.
3 medium red potatoes, cut into thick wedges
2 teaspoons salt
1/3 cup duck fat
For the Aioli:
Small bunch of fresh tarragon (roughly 1/4 cup)
1 cup mayonnaise
1/4 cup olive oil
1/2 teaspoon lemon zest
In a medium stock pot, add 2 teaspoons salt to 4 cups water and bring to a boil. Add potato wedges and let water continue to boil for 1 minute, then turn off the heat. Let the potatoes sit in the salted water for at least 30 minutes, or until the potatoes are softened but not mushy.
Pre-heat the oven to 400 degrees. Drain the potatoes and pat dry with paper towels. In a large bowl, toss the still warm potatoes in the duck fat, coating evenly. Spread out on a baking sheet and roast until the outer edges are brown and crisp, about 25-30 minutes.
For the Aioli:
Toss tarragon and olive oil together in a blender or food processor and blend until well combined. Add mayo, lemon zest, salt and pepper and blend until smooth. Refrigerate leftovers for up to a week.