Well, what can I say... there is a vast difference using duck fat to fry the spud! I used sweet potatoes instead of white. Interesting, crunchy and firmed the steamed sweet potatoes I used!
Paired with pan fried Kurau fish, and a mixed salad with quinoa.
A light dinner for one, me!
We at, Cook the Book Fridays,
are cooking from My Paris Kitchen, David Lebovitz's latest book.
Duck Fat Potatoes ~ Recipe from pages 220-221
for putting everything into order and making it happen!
my collection of David's books:
Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.
I am also sharing this Friday's MPK recipe at Cookbook Countdown #24!