
Crispy potato salad

This post may contain affiliate links, please see our privacy policy for details.
While traditional potato salads have their charm, a duck fat-roasted crispy potato salad, dressed with an unctuous sauce of capers, dill, mustard, chili flakes and cornichons, takes delightfulness to a whole new level. This recipe is a remedy for homesickness, and also serves as a tribute to my grandmother—a wonderful woman who has always delighted in seeing her family savor a plate of delicious food.
“The oil must be hot…”, Dad insisted, ‘‘don’t forget to include that in your recipe!’ Yes chef!
Indeed, mastering the art of achieving the crunchiest yet fluffiest golden-brown potatoes lies entirely in the method, and it was this method that my Grandmother taught my father, who in turn, imparted the knowledge to me.
As you follow the recipe below, you will discover that the secret lies in fluffy potatoes, hot duck fat and plenty of basting.
As for cooking, the process will probably take between 30-45 mins but if, depending on your oven, the potatoes aren’t ready, increase the cooking time in increments of 5 mins until you consider that your potatoes are sufficiently crispy.
Of course, once you have cooked your crispy potatoes to golden-brown perfection you could stop right there and enjoy them straight from the roasting tin. However, it wouldn’t be a potato salad without the sauce!
Just before serving, I like to drizzle a few tablespoons of honey onto the crispy potatoes to create a subtle sweet and salty contrast. I then toss half of these in the dressing. Why half you ask? I’m a texture enthusiast. The combination of extra crunchy potatoes and those adorned in the dressing results in the perfect bite. This contrast also looks rather pretty on the plate.
To finish, I finely chop raw shallots and pan fry capers for the perfect salad topping.
Leave a Reply