Crispy Potatoes and Peppers
12–14 baby yukon gold potatoesFill a medium saucepan with water and 2 tsp salt. Add the potatoes and bring to a boil; reduce heat to medium and simmer until tender, approximately 8–10 minutes. Drain and set aside to cool just a bit.
2 small bell peppers, sliced into strips
2 large wax peppers, sliced intro strips
2 large green onions, sliced thinly
1–2 TB duck fat
1 TB olive oil
Salt and pepper to taste
2 TB sour cream for garnish
Hot sauce (optional; this is Iguana XXX habanero sauce)
Meanwhile, in a large skillet, saute the peppers in olive oil over medium-high heat until tender and a little brown, about 10 minutes. Salt and pepper to taste. When done, reduce heat to very low and keep warm.
Once the potatoes are cool enough to handle, crush them lightly with the back of a large wooden spoon. In a large skillet, heat the duck fat over medium-high heat. Add the potatoes, and fry a few minutes each side, until golden brown and crispy.
When potatoes are done, drain and serve in a shallow bowl. Top with peppers and garnish with sour cream, green onions, and hot sauce if desired.
Use a mixture of butter and canola oil if you'd like to make this vegetarian.