Duck Fat Potatoes with Mushrooms
Adapted from Nigel Slater, via The Guardian

I told you above not to change anything in the recipe, but then I went and added a bit of chopped scallions as a final touch. I did this because I reminded me of a dish my mom used to make when I was little, which was fried potatoes and mushrooms. Of course, I also added a healthy dollop of sour cream to my fried potatoes and mushrooms and mixed everything together. I wouldn’t advise doing it here because the taste of duck fat (or goose fat if you have it) is luxurious and should’t be covered up.

200 grams (7 ounces; about 1 cup) goose or duck fat
4 medium-to-large Idaho potatoes, scrubbed and sliced 3/4-inch thick
227 grams (8 ounces) cremini or portabella mushrooms, sliced 1/2-inch thick
4 garlic cloves, peeled
2 fresh or 1 dried bay leaves
Kosher salt
Chopped scallions, for serving

1. Heat the oven to 350 degrees F (180C/ gas mark 4) with the rack in the middle. In a large ovenproof skillet set over medium heat (cast iron is perfect here) melt the fat. Add the sliced potatoes and let them cook, without moving the potatoes, for 10 minutes. This will allow enough time for the bottom of the potatoes to caramelize. Some of the potatoes will not touch the bottom of the skillet and that’s okay; don’t worry about them.

2. Add the mushrooms, garlic, bay leaves, and salt, and toss everything together. Transfer the skillet to the oven and bake for 40 to 50 minutes, checking and stirring a bit midway through the process. You want the potatoes to be soft and lightly browned, with a few crispy bits here and there. Serve hot, garnished with the scallions.

Serves 2 to 4.