Title: Fried Waxy Potatoes
Categories: Side Chef Potato
Yield: 4 Servings

1 1/2	kg	Waxy potatoes such as
		Pink-eye, kipfier,
		Desiree or patrone,
		Scrubbed
4		To 5 tablespoons rendered
		Duck or goose fat
4		To 5 eschalots, peeled and
		Sliced
		Salt and freshly ground
		Pepper

Cook the potatoes in their skins in boiling salted water. Drain, arrest the cooking under cold running water, then drain again, Peel and set aside. Heat a little of the duck or goose fat in a heavy frying pan and carefully fry the sliced eschalots until golden. Remove the eschalots from the pan with a slotted spoon and set aside. Heat the remaining fat in the frying pan and shallow-fry the reserved potatoes a few at a time until golden. Drain on paper towels and set aside in a warm place. Place the potatoes in a serving dish, toss over the fried eschalots, salt and pepper to taste and serve immediately. Bon Appetit - Exec.Chef Magnus Johansson

Source: Vogue Jan'94

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