Duck Fat Roasted Potatoes with Anchovy Salsa Verde and Mayonnaise
1½ pounds fingerling
potatoes, scrubbed 1 teaspoon fine sea salt, plus
more as needed 3 tablespoons duck fat,
melted
1 cup fresh parsley leaves and
tender stems, chopped 1 cup fresh cilantro leaves and
tender stems, chopped ½ cup fresh mint leaves,
chopped
10 oil-packed anchovy fillets,
chopped
1 shallot, finely chopped 1 garlic clove, finely grated or
minced
Finely grated zest of ½ lemon 1½ tablespoons fresh lemon
juice
½ teaspoon white wine
vinegar
¼ teaspoon crushed
red-pepper flakes
¼ cup extra-virgin olive oil Turkish red pepper, or more crushed red pepper for serving
Your favorite mayonnaise
Instructions:
Put the potatoes in a large pot and add enough water to cover them by at least 1 inch. Add several large pinches of salt, until the water tastes like the sea. Bring the water to a boil, then simmer until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and let them cool until you can handle them.
Heat the oven to 450 degrees.
Cut the potatoes in half lengthwise. On a rimmed baking sheet, toss the potatoes with the salt and the duck fat. Arrange them in a single layer, cut-side down, and roast until they are a deep golden brown on the bottom, 25 minutes. Then flip the potatoes over and roast until they are crispy on the outside and fork-tender on the inside, another 10 to 15 minutes.
Meanwhile, make the anchovy salsa verde. In a medium bowl, combine the parsley, cilantro, mint, anchovies, shallot, garlic, lemon zest, lemon juice, vinegar and red-pepper flakes. Stir in the oil. Taste and add a pinch of salt if needed.
Serve the crispy potatoes topped with the anchovy salsa verde, sprinkle with Turkish pepper or more red-pepper flakes and drizzled with mayonnaise.
Makes 4 servings
From “Dinner in French: My Recipes by Way of France” by Melissa Clark