If you’ve lost the will to live, these potatoes will revive you, body and soul! When I asked Kathleen McElroy, then New York Times Dining In editor, what her fave potato dish was, her face lit up with potato-love and she exclaimed: “Rosemary . . . duck fat . . . and bacon!” “All that in one pan?” I asked. Then I went home, fried it up, and sat at the table forking up these blissful potatoes, thinking: they are just perfect, the most delicious things I’ve ever eaten. These potatoes are miracle workers, lifting the darkest depression or brightening the gloomiest weather. At least for me.
Baked, mashed, boiled, or fried, potatoes are always yummy. In this collection of recipes dedicated to the humble spud, 65 mouthwatering dishes range from classic gratins to pan-fried potato cakes to hearty stews. French fries go Vietnamese when tossed into a terrific stir-fry, and potatoes take center stage in entres like Malaysian Stew and the Mushroom Forager's Cottage Pie. Check out the 20 different ways to make mashed potatoes and the 25 variations on potato salad. With a short history of the tater and a description of its many varieties, vegetarians and meat-eaters alike will be craving some Yummy Potatoes.© 2013 Marlena Spieler / Chronicle Books · Reproduced with permission.
In a heavy skillet, preferably nonstick, lightly brown the lardons until they are browned in spots but still quite succulent. Push them to one side of the pan.
Heat a tablespoon of the duck fat over medium-high heat and add a layer of the sliced potatoes, fitting them in, and cooking them until they seem lightly browned in places and they start to turn soft and slightly translucent.
With a spatula, push the potatoes over to one side, picking up as much of the bacon as you can when you gather up the potatoes. Bits of bacon are going to fall in between the potatoes as you keep adding potatoes and turning them; the bacon will brown and crisp anyhow without your doing anything about it.
Make another layer of potatoes, and continue to cook, lowering the heat slightly if needed. Sprinkle with rosemary, salt, and pepper, and continue this way, pushing the potatoes over to one pile on the side of the pan, turning the potatoes, adding more duck fat as you do, and more rosemary, salt, and pepper.
When all the potatoes have turned into a golden and golden brown pile of potatoes and smell divine, it’s time to serve.