Stop Frying Potatoes in Oil! Try This Old French Trick for the Crispiest Potatoes

Colette's book, The Old French Kitchen: https://oldfrenchkitchen.pages.dev/ Most people fry potatoes until they are hard, but my grandmother taught me that duck fat potatoes should be tender in the middle. For years I watched how she prepared them on our farm in France, and it is a world away from the methods most of us use today. It is not just about the heat, but about using the right fat to ensure the inside is perfectly cooked while the exterior gains that characteristic richness. This is a classic example of old fashioned cooking that relies on patience rather than high heat. I will show you how to prepare these potatoes step by step, and how they pair beautifully with a simple confit duck. We will cover the specific heat management required for this french cooking technique, ensuring you get a result that is satisfying and deeply flavorful. It is a simple potato recipe that changes the way you look at a humble side dish. Tell me in the comments how your grandmother prepared her potatoes, and what dish you want to see me make next. #CrispyPotatoes #FrenchCooking #OldFashionedRecipes