Duckfat. They have duck fat poutine. A pilgrimage must be made. In the meanwhile however, I'll just keep finding new excuses to introduce potatoes and duck fat.
"GREEK" DUCKFAT POTATOES
inspired by my Uncle John
2 medium baking potatoes (organic if at all possible as you'll be eating the skin)
1/2 t salt
1/2 t dried dill
1/8 t garlic powder
~ 3 T duck fat
NB: This cooks much, much better in a cast iron pan. I tried a non-stick once just because it was a bigger pan and it did not brown them evenly at all. Seriously, get out your cast iron.
Scrub your potatoes well, again because you'll be eating the skin. Then stab them all over with a fork, you know, so they don't explode. Then pop them in the microwave for 2 minutes. After 2 minutes, turn them over and microwave them for 5 more minutes. Use an oven mitt or other hand protection because "hot potato" isn't just a kids' game and take the potatoes out of the oven and place them on a plate. Then wrap the plate with aluminum foil, closely sealing it around the edges so no steam escapes. Set your timer for 7 minutes and just let them sit on the counter. While they're getting ready, get out your cast iron and your duck fat so you can be ready to go. You'll want to add the potatoes to a nice hot pan where you've melted 1-2 tablespoons of your duck fat. Okay, so when then timer goes off, you slice the potatoes in rounds (probably 1/4 to 1/2 inch thick). You'll need a sharp knife and again, something to protect your hand. They may be almost falling apart, so a sharp knife will help, also the skin will help hold them together. Lay the potatoes in the in pan and cook for five minutes. When you go to flip them, feel free to add another tablespoon of duckfat. While they are cooking, mix up your spices, the salt, dill and garlic powder. You can sprinkle them once you've flipped them and then give another healthy sprinkle one they're done. Serve with tzatziki for a special treat.