The 1950's and Crispy Potatoes

"Atop her head sat a hat shaped like a cartwheel, a meringue, a bell, a champagne cork, a pie plate, or an upside down mixing bowl."

This is how hats from the 1950's were described in a book I just purchased called simply "HATS", by Jody Shields.  It is a history of hats from the 1920's thru the 1960's.  Great inspiration for me and lots of points of view and quotes about hats.

The hats of this era were not very flattering.  Someone even accused male milliners of making women look ridiculous on purpose.  By the end of the 1950's women were starting to rebel against wearing hats.  They really didn't start getting attention again until the 90's.  It was startling, after 200 years of hat wearing. 

This quote draws many references to food related items.  Sometimes hats and food do come together in a strange way.  Food AS hats has never been a favorite of mine.  So let's talk about food as food.  

I have been cooking duck breasts lately, and have heard about frying potatoes in the duck fat that you render out from the breasts.  I prepared potatoes like that recently and they were the best crispy potatoes I have ever eaten.  From now on, every time I cook a duck breast, it is being served with these crispy potatoes.

Crispy Potatoes

serves 2 people

10-12 Russian fingerling potatoes
1 tbs. salt
rendered fat from 2 duck breasts 

Boil the whole potatoes in salted water until tender, about 10 minutes.  Let cool, slice into 1" thick coins.

Cook the duck breasts, remove from pan.  Pour off the clear fat into a clean sauté pan, leaving any bits at the bottom of the first pan.  Heat the fat, add the potatoes and cook until the potatoes are crispy and golden brown, stirring them frequently.

That's it, serve these crispy potatoes with your sliced duck breast and a favorite salad.

To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.