Served in BarBacon’s spinach salad or as a side with any meat or fish dish, these potatoes are very decadent and delicious and reminiscent of my days spent on the line at Robuchon. Cooking potatoes in butter and bacon fat gives a melt-in-your-mouth texture that can’t be produced by any other method.
In a medium pot, melt the butter and bacon fat. Add the garlic, salt, thyme, and potatoes. The potatoes need to be completely submerged in the fat. If they are not, add enough warm water to just cover. Cook over medium-low heat until the potatoes are just fork-tender, about 20 minutes. Using a slotted spoon, transfer the potatoes to a bowl.
Remove ¼ cup (
Serve on a platter, sprinkled with the rosemary or parsley, as a side dish, or use in salads.
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