Anyhow, we wanted sliders for dinner the other night, but we didn't have any sides thought up. Y'all know I love Fresh Market, so I picked up their paper of weekly specials. I didn't realize they have recipe suggestions, so when I saw potatoes pan-fried in duck fat I was sold. I've secretly been itching to have a reason to buy the duck fat they sell. I know, it might sound gross, but it's really no different than having bacon grease hanging around. And if you're skeptical about bacon grease, I really can't help you.
When I saw the recipe, it reminded me of a dish I'd had at Stone Balloon Winehouse in Newark, DE. Their menu constantly changes due to the seasons. The dish was essentially thick-cut potatoes, pulled pork, teleggio cheese, and creme fraiche. I only had it once, but I was a fan. My riff on this dish has bacon instead of pulled pork and gruyere in the place of the taleggio.
I know not everything I do is necessary. I mean, I could've used the bacon grease and in the future I'll probably try it like that. I also could've just used regular sour cream. I think it's worth it to use ingredients that are a variation on the norm every now and then.
Fancy Taters (serves 4)
2 lbs. potatoes
3 strips bacon
3 tbs. duck fat (or reserved bacon grease)
1 c gruyere cheese
- Boil potatoes in salted water until fork tender.
- Fry bacon. If using bacon grease, reserve for later use. If using duck fat, discard bacon grease.
- Slice potatoes in half lengthwise, then into thin wedges.
- Melt fat in nonstick pan and add half the potatoes. Fry until crispy and golden.
- Place on plate and top with 1/3 of the cheese. Crumble one slice of bacon over potatoes and cheese.
- Cook the rest of the potatoes and place on top of prepared potatoes. Top with the rest of the cheese and bacon.
- Serve with creme fraiche on top.