"I like serving these potatoes with grilled duck breast," says Jew, chef at Bar Agricole, due to open in SOMA in late spring. "But they are delicious by themselves too." Check out our Q&A with the chef here, and here.
10 medium-sized new potatoes
1 gallon duck fat (see note below)
12 ramps, grilled (see note below)
1 bunch garlic chives
1 cup crème frâiche
Salt and pepper
1. Steam potatoes until tender; peel skins and allow to fully cool.
2. Heat duck fat to 350° F.
3. Chop grilled ramps, preserved lemon, and chives. Mix with crème frâiche. Season to taste.
4. In batches, fry potatoes in duck fat until golden brown.
5. With a fork, smash potatoes to expose their flesh. Pour over crème frâiche mixture.
A note about duck fat: Both Bi-Rite and Avedano's are good sources for large quantities of duck fat. Avedano's, which sources from Grimaud Farms, needs notice of a day or two. Bi-Rite stocks pint containers of duck fat from Sonoma Saveurs ― you'll need eight to yield a gallon.
A note about ramps: Ramps are wild onions (sometimes called "wild leeks"), available in spring. The first of the season haven't yet shown up at Bi-Rite.