Home Fries

• Approx 3 Tbsp duck fat total (or sub in olive oil, butter, bacon fat, etc.)


• 1/2 large Vidalia onion, cut into long strips


• 4 - 6 smallish Yukon Gold potatoes, peeled and cut into 3/4" cubes


• salt and pepper to taste

Heat 12" skillet (with good fitting lid) on medium-high heat and add 2 Tbsp duck fat. When duck fat is hot, add onions and potatoes, toss to coat in the fat, lower heat to medium and then cover with lid. Let this cook for at least 10 minutes, until a nice brown crust is on the bottom of the potatoes and the potatoes are cooked through and onions translucent. Remove lid and add the remaining Tbsp of duck fat on top of the potatoes. This should cook for another 15 minutes or so - turn every so often - the goal is to get all sides of the potatoes browned and the onions carmelized and that will happen better the less it is disturbed.

Servie immediately or put in 250 - 300 oven to keep warm until serving.