Prep time ½ hour
2lbs red potatoes, cut into small cubes
2 tbs Rougie duck fat
1 tsp grey sea salt
2 T. dried shallots
1 clove garlic, smashed
¼ cup Pommery Mustard
1 tbs italian honey
¼ cup IPA beer
¼ tsp smoked paprika
½ tsp organic black peppercorns
½ tsp grey sea salt
1/3 cup chopped green onions
2 weight ounces crumbled Roquefort cheese (about 1/3 cup)
¼ cup flat leaf parsley, chopped
½ cup shelled peas
Preheat oven to 400.
Heat the duck fat in a large oven safe skillet (cast iron preferred). Add potato cubes and 1 tsp salt, tossing to coat. Cook until potatoes start to brown, about 5 mintues. Transfer skillet to oven and roast for 20 minutes or until fork tender.
In a blender or small food processor, add the shallots, garlic, mustard, honey, IPA, smoked paprika, pepper and ½ tsp salt, process until well combined, about 2 minutes.
In a large bowl add the potatoes, mustard vinaigrette, green onions, blue cheese, parsley and peas, toss to coat. Serve warm.
recipe and photo adapted from thebeeroness.com