- Level: Easy
- Total: 1 hr
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 240
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 26 mg
- Sodium
- 485 mg
Using Yukon golds with duck fat gives a deep flavor and golden finish. The scallop-like presentation and final touch of butter broth and sea salt make this dish both delicious and visually appealing. Cooking them on the grill or even using some smoked sea salt will impart a subtle smoky flavor.
- Level: Easy
- Total: 1 hr
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 240
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 26 mg
- Sodium
- 485 mg
Ingredients
Directions
Special equipment:
a 2-inch ring cutter, optional- Preheat a grill to 350 to 400 degrees F.
- Cut off the tops and bottoms of the potatoes to make an even, flat surface, then cut the potatoes in half crosswise. The next step is not a necessity but creates a nice presentation: Using a 2-inch ring cutter, cut all of the potatoes evenly so they look like large scallops. Season well with kosher salt.
- Place a large cast-iron pan over the coals and add the duck fat and 2 tablespoons of the butter. Add the potatoes in a single layer and cook until golden brown, 2 to 3 minutes per side. Add the thyme and garlic and baste the potatoes. Add the chicken stock and remaining 2 tablespoons butter and bring to a simmer. Move the pan off the direct heat and close the lid with the vents one-quarter of the way open. Cook, basting about halfway through, until the potatoes are creamy and tender, 30 to 45 minutes.
- Give the potatoes one last baste, remove from the pan and discard the thyme and garlic. Garnish with a little of the leftover broth and flaky sea salt.
