Inicio » Recetas » A Day for Caramel Potatoes Crisped in Duck Fat, With Prunes
Emprimir Receta Emprimir Mandar receta por correo electrónico Correo Electrónico

Receta A Day for Caramel Potatoes Crisped in Duck Fat, With Prunes

de
A Day for Caramel Potatoes Crisped in Duck Fat, With Prunes
click to rate
0 votos | 810 views
0 evaluaciónes | 0 comentarios
 

Ingredientes

  • Caramel
  • Potatoes Crisped in Duck Fat with Prunes
  • 2¼ pounds
  • russet potatoes
  • ½ tsp sea salt
  • or kosher salt, plus more to taste
  • Set the oven at
  • 475 degrees. Peel the potatoes and cut them into pieces about 1½ inch
  • squared. Rinse them under cold water and then place them in a large pot
  • filled with cold water. Bring the potatoes to a boil and then simmer them
  • for 8 to 10 minutes. Drain the potatoes and then shake them in a colander
  • to rough up their edges a bit and drain off the excess water.
  • In a rimmed
  • baking sheet or sheet pan, scoop in the duck fat and heat it up in the oven
  • until it just starts to smoke (5 to 8 minutes). Carefully take the pan out of
  • the oven and gently toss in the potatoes. Place the pan back in the oven
  • (on the highest rack) and cook the potatoes for 50 to 65 minutes, or until they
  • are golden and have turned crunchy; during the cooking, turn the potatoes
  • occasionally with a spatula to ensure even coloring.
  • When the
  • potatoes look just about ready (this was at about the 50 minute mark for me),
  • take out the sheet pan and—if the potatoes still contain a good deal of
  • fat—carefully tip the pan to remove the excess (I did not have to do this:
  • there was barely any fat left sitting in the pan). Add ½ tsp of salt and
  • the prunes, toss gently, and return the potatoes to the oven for about 5 more
  • minutes.
  • During this
  • time, make the caramel by placing the sugar in a medium saucepan over low
  • heat. Without stirring, cook the sugar until it turns into a liquid and
  • becomes a rich caramel color (you can swirl the pan occasionally, if needed, if
  • the sugar isn’t caramelizing evenly). Remove the pan from the heat at
  • once and quickly pour in the ice water. (Be careful it doesn’t spatter on you:
  • don’t hold the pan too close). (You’ll want to have the ice water ready,
  • so place some ice cubes in water while you heat the sugar and keep a measuring
  • spoon nearby.) Immediately return the pan to the heat and whisk to dissolve any

Toolbox

Add to Recipe Box Add to Recipe Box
Add Personal Note Add Personal Note
Conversion Calculator Conversion Calculator
¿Te gusto esta receta?
Click to rate it:
 

Leave a review or comment