Extra crispy roasted Idaho potatoes and bitterly delicious garlicky broccoli rabe is a dish where the ingredients speak for themselves and where the simplicity makes the dish. Just because I’m cooking “healthier” I’m not going to give up real cooking, and for me, cooking real food includes duck fat and potatoes. Duck fat is low in saturated fat and high in unsaturated fat, making it one of the healthiest animal fats you can eat. Did you know that a medium-sized potato has only 100 calories, no cholesterol, and no fat? My roasted potato recipe is focused on simple seasonal ingredients, without removing the basics of solid cooking techniques. Another fact that one cannot ignore, simple recipes can be a base for ideas you can tweak and be creative with.
Are potatoes good for you?
Potatoes aren’t the diet villain they’ve been made out to be. They are real food, and as far as I’m concerned potatoes do have superfood potential.
That said, the way you prepare potatoes can affect their nutritional value and health effects. If you want to cut down on calories the amazing potato is a powerhouse. Potatoes have 1/2 the calories then noodles and 100 g of rice have double the calories. Potatoes provide a fantastic array of nutrients while contributing to the satiety and deliciousness of any meal. So, don’t rule out the spud.
Simplicity, flavor, and taste:
Adding bitterly delicious garlicky broccoli rabe to roasted potatoes has nothing to do with tweezer food, this dish is rustic. The recipe is to the point and is all about simplicity, flavor, and taste. Roasting the potatoes with duck fat is awesome, ask any professional chef about cooking with duck fat and you will notice a sparkle in their eyes. Duck fat enhances the earthy potato flavor and imparts a golden crust. The bitterness from the rabe and the anchovy parmesan garlic dressing connect beautifully with the duck fat roasted potatoes and the seasonings. Just in case you don’t have duck fat, it’s perfectly fine to use good olive oil for roasting the potatoes.
Keep it simple make it better:
I see a lot of chefs trying too hard to create great food. I made the same mistake when opening my first fine-dining restaurant. I tried really hard to be everything to everyone; my core menu was huge, supported with monthly seasonal food promotions. I featured duck fat fried pomme frites on my menu and remember they were a hit. My duck fat extra crispy roasted Idaho potatoes by themself are great and can be served as a side for breakfast, brunch, buffet food, etc.
Flavor overdrive:
Topping the extra crispy roasted Idaho potatoes with a salad of broccoli rabe takes the potatoes to another level. Your taste buds go into overdrive and that awesome bitterness of the broccoli rabe barks out loud and clear when served with potatoes. For the potatoes, I recommend Idaho Yukon Gold Potatoes, they have the perfect firmness for roasting. While Idaho is known for its russets, the Idaho climate produces a little drier (higher solids) Yukon gold potato, often favored by chefs and restaurant owners. The duck fat offers a rich, not overpowering flavor of its own and is the perfect partner with potatoes.
Broccoli rabe:
About the bitterness, the broccoli rabe is supposed to be bitter. I love the bitterness, the same goes for radicchio and arugula. I like the sharp, slightly bitter taste. If you don’t like the bitterness, you can try other similar vegetables such as Chinese broccoli or even kale, both are milder. Tossed and massaged with the anchovy garlic dressing, the broccoli rabe shines in regards to flavor.
Extra Crispy Roasted Idaho Potatoes,
Bitterly Garlicky Broccoli Rabe
The Taste
I love the bitterness of the rabe, the saltiness of the anchovy,
The garlic and the flavor of the duck fat roasted potatoes.
The Process
As easy as it gets. The secret to crisp potatoes is baking soda.
Parboiling the potatoes in alkaline water breaks down their surfaces,
creating tons of starchy slurry for that added surface area and crunch.
The Verdict
The crispiest roasted potato ever.
Simplicity is the name of the game and oven roasting potatoes in duck fat is as simple as it gets.
Duck fat roasted potatoes by themselves are great or as a side accompanied by broccoli rabe.
Any way you look at it, they are awesome!
Extra Crispy Roasted Idaho Potatoes & Bitterly Garlicky Broccoli Rabe
Recommended Equipment
Ingredients
Potatoes
- 1/2 tsp Kosher salt
- 1/2 tbsp baking soda
- 2 lb Yukon gold Potatoes
- 4 tbsp duck fat
- 3 each garlic clove
- 1/4 tsp black pepper, ground ground
- 1 bunch broccoli rabe
Dressing
- 1/2 tsp anchovy filet minced
- 1 pinch black pepper, ground ground
- 1 pinch sea salt
- 1/4 tsp garlic minced
- 1 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 tbsp soy sauce, low sodium
- 1/3 cup parmesan cheese
Instructions
Prepare and wash broccoli rabe
- Strip leaves from broccoli rabe. Separate the florets from the leaves and cut larger florets into bite-sized pieces. Tear the leaves into smaller pieces. Wash leaves and florets and place them in a bowl.1 bunch broccoli rabe
Cook potatoes
- Wash and peel potatoes and cut them into wedges. Add water to the stockpot and bring to a boil. Add kosher salt, baking soda, potato wedges, and stir. Return to a boil then reduce to a simmer and cook for approximately 8 minutes or until a knife meets little resistance when inserted into potato wedge.1/2 tsp Kosher salt, 2 lb Yukon gold Potatoes, 1/2 tbsp baking soda
Cook garlic in duck fat
- Meanwhile, combine duck fat, sliced garlic, and a few grinds of black pepper in a small saucepan over medium heat. Cook while stirring and shaking the pan constantly, until the garlic just begins to turn golden. Immediately strain oil through a fine-mesh strainer and place in a large bowl. Set garlic aside and reserve.4 tbsp duck fat, 3 each garlic clove, 1/4 tsp black pepper, ground
Toss potatoes with garlic infused oil
- Preheat oven to 425 degrees. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with the garlic-infused oil, season to taste with a little more salt and pepper, and toss to coat potatoes, shaking bowl roughly, until a thick layer of mashed potato-like paste has built upon the potato chunks.
Roast potatoes
- Spray the baking sheet with olive oil. Transfer potatoes to the baking sheet and separate them, spreading them out evenly. Place in oven and roast, without moving, for 20 minutes. Using a flexible metal spatula to release any stuck potatoes, shake the pan and turn potatoes. Continue roasting for another 20 minutes until they are deep brown and crisp all over, turning and shaking them a few times as needed.
Season potatoes
- Transfer potatoes to a large bowl and add reserved roasted garlic. Toss and season with more salt and pepper to taste, if needed.
Make dressing
- In a bowl combine olive oil, anchovy paste, minced garlic, parmesan, sea salt, soy sauce, black pepper, and lemon juice to make the dressing.1/2 tsp anchovy filet, 1 pinch black pepper, ground, 1 pinch sea salt, 1 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, 1 tbsp soy sauce, low sodium, 1/3 cup parmesan cheese, 1/4 tsp garlic
Toss broccoli rabe with dressing
- Add mixture to broccoli rabe, toss with hands massaging the greens to work in the dressing. Stop when the volume of greens is reduced by about half.
Serve on platter
- Place roasted potatoes on a serving platter and top with broccoli rabe.
Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate