Q. My mother ate at Bistro Niko and raved about the roasted potatoes. She lives in Tampa, and is rarely in the Atlanta area. She'll be elated if you are able to get this recipe.
Jan Cox, Conyers
A. This recipe for crispy potatoes roasted in duck fat is definitely rave worthy. Bistro Niko is the Buckhead Life Restaurant Group's take on a French bistro, serving favorites like charcuterie, Coquille St. Jacques and Coq au Vin. Like much else on the menu, these potatoes fall in the category of French comfort food.
Duck fat is available in jars from specialty grocery stores like Williams-Sonoma or the French bakery Douceur de France in Roswell. Occasionally you can also find fresh duck fat at the DeKalb Farmers Market. You'll have to render that duck fat yourself.
Is there a recipe from a metro Atlanta restaurant you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put "From the menu of" and the name of restaurant in the subject line.
Bistro Niko's Duck Fat Potatoes "Pomme Sarladaise"
Hands on: 15 minutes
Total time: 35 minutes
Serves: 8
2 pounds medium Yukon gold potatoes
3/4 cup duck fat
3 tablespoons unsalted butter
3 cloves garlic, minced
1 shallot, minced
Kosher salt and black pepper
2 tablespoons chopped parsley
In a large saucepan, cover potatoes with lightly salted water and bring to a simmer. Cook until just tender, about 15 minutes. Test potatoes with point of small knife. They should be just tender, but not overcooked. Drain and allow to cool. Peel and cut into 1/2-inch dice.
In a large skillet, heat duck fat over high heat until it just beings to smoke. Carefully add potatoes and make a single layer. Potatoes may have to be cooked in batches. Cook potatoes, turning frequently until golden brown on all sides, about 5 minutes. Remove browned potatoes from skillet, keep warm and continue with remainder of potatoes until all are browned. Remove all potatoes from skillet. Reserve 3 tablespoons duck fat and discard remainder, if any.
In the same skillet, add butter to 3 tablespoons duck fat over medium high heat. Add garlic and shallots and cook 1 minute, return potatoes to pan, toss together and season to taste. Add parsley, toss and serve.
Per serving: 308 calories (percent of calories from fat, 69), 3 grams protein, 21 grams carbohydrates, 1 gram fiber, 24 grams fat (9 grams saturated), 31 milligrams cholesterol, 23 milligrams sodium.
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