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Pan-roasting in duck fat gives these skillet red potatoes a luxurious flavor that can’t be added any other way. These potatoes will step up your breakfast game and have everyone begging you to make them again and again! This also makes a wonderful breakfast dish; just serve it alongside some eggs and bacon, and you are all set!
Ingredients
- 1 tablespoon duck fat
- 3 unpeeled red potatoes, diced
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
Directions
Step 1
Melt duck fat in a large skillet over medium-high heat until shimmering, about 1 minute. Add potatoes; cook, stirring minimally, until potatoes are golden brown, 5 to 10 minutes. Drain excess fat.
Step 2
Combine parsley, salt, and white pepper in a bowl; toss over cooked potatoes to coat evenly.
Cook’s Notes:
If you are a fan of white pepper, you can increase the amount to 1/2 teaspoon, which is the amount we use when we cook this dish. I dropped it down for the sake of this recipe since not everyone is as big of a fan as we are of the ingredient.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 98 | |
| % Daily Value * | |
| Total Fat7g | 8% |
| Saturated Fat2g | 11% |
| Cholesterol6mg | 2% |
| Sodium586mg | 25% |
| Total Carbohydrate9g | 3% |
| Dietary Fiber1g | 4% |
| Total Sugars1g | |
| Protein1g | |
| Vitamin C5mg | 26% |
| Calcium10mg | 1% |
| Iron1mg | 4% |
| Potassium267mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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