potatoes with duck fat and lemon

From Kitchen of Light: The New Scandinavian Cooking

Cookbook

Author(s): Andreas Viestad

Page 74

Cuisine: Scandinavian

Course: Sides

Reviews

1 reviews, average rating 5.0 / 5

Sort: Date ↓ Rating ↕ Difficulty ↕ Cooked ↕

lisakelsey

15 years ago

★ ★ ★ ★ ★ 5/5

0 found this helpful Sign in to mark helpful

Very very very tasty! the duck fat is what makes them. Crisping them in a pan first speeds up the process and coats the potatoes nicely with the duck fat.

Report