Extra crispy roasted Idaho potatoes and bitterly delicious garlicky broccoli rabe is a dish where the ingredients speak for themself and where 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 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.
Potatoes provide a fantastic array of nutrients while contributing to the satiety and deliciousness of any meal. So, it seems — as is typical in nutrition science — it’s easy to make the case for and against the potato. On one hand if you want to control your blood sugar, perhaps going heavy on potatoes isn’t a good idea.
However, if you’re looking to boost nutrients such as potassium and fiber, don’t rule out the spud.
Adding bitterly delicious garlicky broccoli rabe to roasted potatoes has nothing to do with tweezer food, this dish is rustic. It’s 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.
Just in case you don’t have duck fat, it’s perfectly fine to use a good olive oil for roasting the potatoes.
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 where a hit. My duck fat extra crispy roasted Idaho potatoes by themself are great and can be served as a side for breakfast, brunch or buffet food, etc.
Topping the extra crispy roasted Idaho potatoes with a salad of broccoli rabe takes the potatoes to another level. Your taste buds go into over drive 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 their russets, the Idaho climate produces a little drier (higher solids) Yukon gold potato, often favored by chefs and restaurant owners.
In regards to 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 Delicious Garlicky Broccoli Rabe
The Taste: Aweseome flavor. The bitterness from the rabe and the anchovy parmesan garlic dressing connect beautifully with the duck fat roasted potatoes and the seasonings. Love the bitterness of the rabe, the saltiness of the anchovy, the garlic and the flavor of the duck fat roasted potatoes. The duck fat offers a rich, silky mouth feel without an overpowering flavor of its own and is the perfect partner with potatoes.
The Process: As easy as it gets. The secret to crisp potatoes is the 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 itself are great or as a side accompanied by broccoli rabe. Any way you look at it, they are awesome!