1 medium red beet

4 medium red potatoes

3 T. duck fat or oil

Kosher salt and freshly ground black pepper

2 T. minced garlic

1 Vidalia or other sweet onion, diced

1 T. chopped chives

 

Preheat oven to 400 degrees. Using paring knife, peel beet under cold, running water, cut into medium dice (to yield 1 C.), and place in cold-water bath as you go; this will help keep your clothes from getting stained. Peel and dice potatoes (to yield 3 C.) and put in a second cold-water bath after cutting; this will keep them from oxidizing and turning brown. Drain diced beet and coat with 1 T. duck fat. Spread beet pieces out on baking sheet and season with salt and pepper. Roast for 8 minutes, or until slightly tender. Drain potatoes and put them in pot of boiling water. When water returns to a boil, drain potatoes and plunge them into ice-water bath to stop cooking. Drain, rinse, and spin in a salad spinner. Heat cast-iron pan over medium heat for 3 minutes. Add remaining duck fat and toss in garlic. Cook garlic for about 45 seconds, just to flavor oil. Add onion and cook for another 45 seconds. Add potatoes and beets and cook until crisp with minimal amount of stirring. Be sure not to overcrowd the pan or you’ll never get that crispness you’re after—work in batches if you must. Season with salt and pepper, add chives, and stir to distribute.