Makes 4 to 6 servings
- 2 small Russet potatoes, unpeeled, washed and dried
- 6 oz duck fat, extra-virgin olive oil, or clarified butter, melted
- 6 tablespoons Balsamic Vinegar of Modena P.G.I.
- 1/2 bunch fresh thyme leaves
- 1/2 bunch fresh sage leaves
- 1 tablespoon flaky sea salt
- 2 teaspoons freshly ground black pepper
- Preheat the oven to 425°F.
- In a large bowl, combine the duck fat, vinegar, thyme, sage, salt, and pepper.
- Using a mandolin set over the bowl of duck fat, slice the potatoes very thinly on the longest side. Gently toss with your hands ensuring all slices are well coated.
- In an 8-inch cast iron pan or casserole, place the potatoes by handfuls, standing on the long edges upright in the pan. Be sure to fill the entre pan, leaving some of the sage leaves visible. Separate any pieces that are stuck together in a block so that they are evenly dispered throughout the pan.
- Pour any remaining fat from the bowl over the potatoes.
- Place the pan on a baking sheet and transfer to the oven.
- Bake until the potatoes are crispy, deep golden brown, and cooked through. If the potatoes begin to darken too much before the potatoes are cooked, reduce the temperature to 400°F and cover loosely with tinfoil for the remainder of the cooking time.