Duck fat-roasted potatoes with anchovy salsa verde and mayonnaise from Dinner in French: My Recipes by Way of France (page 246) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Aioli" for mayonnaise.

  • Lepa on August 11, 2020

    This was very good. The potatoes browned too much in the first 25 minutes so check them a bit earlier. My family loved these with the homemade mayonnaise and salsa verde.

  • tarae1204 on May 28, 2020

    I was so excited for this recipe as I actually had a jar of duck fat that I bought at a fancy grocery store and forgot about in my pantry to the point where it was approaching its expiration. Duck fat doesn't last forever! Don't let yours go to waste. This recipe is amazing and worth the extra effort. Procure duck fat (or goose). Make the anchovy salsa verde. Make the mayonnaise. We had this for a quarantine lunch and potatoes were the meal.

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