Fried potatoes with onions

Yield: 3-4 servings

Ingredients:

1 ½ pounds baby white potatoes, scrubbed clean, boiled, peeled, thinly sliced

1 1/2 tablespoons rendered duck fat, divided

1 1/2 tablespoons unsalted butter, divided

1 large onion, peeled and thinly sliced into rings

Salt

Freshly ground black pepper

Garnish

Basil leaves

Steps:

1. Refrigerate potato slices for a minimum of 12 hours.
2. Separate the onion rings. Place all rings over 3” in a container for use in another recipe.
3. Heat cast iron skillet over medium heat.
4. Add duck fat and butter.
5. When melted, add 3” across and less onion rings.
6. Saute until the onions are soft and golden. Some of the edges may brown slightly.  Do not allow the edges to become crisp.
7. Remove onions from skillet and place in an ovenproof dish. Place in warming oven.
8. Increase heat under cast iron skillet to medium-high.
9. Add a single layer of the potatoes slices.
10. Fry until potatoes are golden and crusty on the bottom. approximately 4 to 5 minutes.
11. Flip potatoes and cook until golden on other sides, 4 to 5 minutes more. Potatoes should be tender inside. Place in an ovenproof casserole dish and place in warming oven.
12. Repeat process until all potatoes are golden on both sides.
13. Add onions to potatoes.
14. Heat.
15. Plate.
16. Garnish with basil leaves.
17. Serve.