8oz Peruvian Potatoes (fingerlings, purple & red) – rinsed and cleaned
1 oz fresh thyme
1 oz fresh tarragon
2 Tb rendered duckfat
Chef Julius' Salt Blend
Chef Julius' Pepper Blend
Chef Julius' Creole Dust
Directions:
Take a 3-4qt stock pot and fill it halfway with water. Bring to a boil
Add the potatoes and boil 15-20 min. Drain and let cool
After potatoes have cooled, slice lengthwise in half.
Heat a LARGE sauté pan on medium/high heat for 2 min.
Add the rendered duckfat to the pan. Keep the temperature the same.
As soon as the duckfat has melted, add the potatoes. Once they are in, spread evenly and do not move them for AT LEAST 2 minutes.
While the potatoes are getting crispy, add ½ teaspoon of Chef Julius' Salt, and 1 teaspoon each of Chef Julius' Pepper and Creole Dust.
After you see the potatoes are crisping up, move them about the pan and let them crisp on another side
After 5-6 minutes of this process, place potatoes into a mixing bowl and toss with the fresh herbs.
Serve HOT and enjoy!
