{"id":651,"date":"2019-04-29T21:16:40","date_gmt":"2019-04-30T02:16:40","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=651"},"modified":"2019-04-29T21:16:40","modified_gmt":"2019-04-30T02:16:40","slug":"skillet-baked-potatoes-in-duck-fat","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2019\/04\/29\/skillet-baked-potatoes-in-duck-fat\/","title":{"rendered":"Skillet Baked Potatoes in Duck Fat"},"content":{"rendered":"

Skillet Baked Potatoes in Duck Fat<\/b><\/h2>\n

Ingredients<\/strong><\/p>\n

1 lb. Potatoes of your choosing (enough to fit in your skillet once cut)<\/span><\/p>\n

1 T Duck Fat (olive oil (not extra virgin, it will burn and taste bitter, butter or lard are all great choices)<\/span><\/p>\n

Kosher Salt<\/span><\/p>\n

Freshly Ground Black Pepper<\/span><\/p>\n

Truffle Salt (optional)<\/span><\/p>\n

Method<\/strong><\/p>\n

    \n
  1. Preheat oven to 400\u00b0F. <\/span><\/li>\n
  2. Liberally grease the bottom of a large cast iron skillet with Duck fat. (No preheating required)<\/span><\/li>\n
  3. Cut potatoes in half lengthwise, to fit comfortably in skillet in a single layer.<\/span><\/li>\n
  4. Place halves cut side down in skillet and brush tops (skins) very lightly with olive oil or your cooking fat of choice. <\/span><\/li>\n
  5. Sprinkle with kosher salt and fresh ground pepper. <\/span><\/li>\n
  6. Bake undisturbed for 45-60 minutes, testing with a skewer for doneness and checking bottoms for brownness at 40 minutes. <\/span><\/li>\n
  7. Serve immediately with a sprinkle of truffle salt if desired.\u00a0<\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Skillet Baked Potatoes in Duck Fat Ingredients 1 lb. Potatoes of your choosing (enough to fit in your skillet once cut) 1 T Duck Fat (olive oil (not extra virgin, it will burn and taste bitter, butter or lard are<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[447,439,446,252,445,443,448],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes","7":"tag-bitter-oil","8":"tag-cast-iron","9":"tag-duck-fat","10":"tag-lard","11":"tag-potatoes","12":"tag-skillet","13":"tag-truffle-salt"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/651","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=651"}],"version-history":[{"count":1,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/651\/revisions"}],"predecessor-version":[{"id":652,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/651\/revisions\/652"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=651"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=651"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}