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- Caramel
- Potatoes Crisped in Duck Fat with Prunes
- 2¼ pounds
- russet potatoes
- ½ tsp sea salt
- or kosher salt, plus more to taste
- Set the oven at
- 475 degrees. Peel the potatoes and cut them into pieces about 1½ inch
- squared. Rinse them under cold water and then place them in a large pot
- filled with cold water. Bring the potatoes to a boil and then simmer them
- for 8 to 10 minutes. Drain the potatoes and then shake them in a colander
- to rough up their edges a bit and drain off the excess water.
- In a rimmed
- baking sheet or sheet pan, scoop in the duck fat and heat it up in the oven
- until it just starts to smoke (5 to 8 minutes). Carefully take the pan out of
- the oven and gently toss in the potatoes. Place the pan back in the oven
- (on the highest rack) and cook the potatoes for 50 to 65 minutes, or until they
- are golden and have turned crunchy; during the cooking, turn the potatoes
- occasionally with a spatula to ensure even coloring.
- When the
- potatoes look just about ready (this was at about the 50 minute mark for me),
- take out the sheet pan and—if the potatoes still contain a good deal of
- fat—carefully tip the pan to remove the excess (I did not have to do this:
- there was barely any fat left sitting in the pan). Add ½ tsp of salt and
- the prunes, toss gently, and return the potatoes to the oven for about 5 more
- minutes.
- During this
- time, make the caramel by placing the sugar in a medium saucepan over low
- heat. Without stirring, cook the sugar until it turns into a liquid and
- becomes a rich caramel color (you can swirl the pan occasionally, if needed, if
- the sugar isn’t caramelizing evenly). Remove the pan from the heat at
- once and quickly pour in the ice water. (Be careful it doesn’t spatter on you:
- don’t hold the pan too close). (You’ll want to have the ice water ready,
- so place some ice cubes in water while you heat the sugar and keep a measuring
- spoon nearby.) Immediately return the pan to the heat and whisk to dissolve any
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