Duck fat potatoes, chorizo, and hollandaise Recipe

Prepare the Potatoes

Preheat the oven to 425°F (220°C). Peel and cut the potatoes into small cubes. Toss them in a bowl with duck fat, salt, and pepper.

Roast the Potatoes

Spread the potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, turning occasionally until golden brown and crispy.

Cook the Chorizo

While the potatoes are roasting, dice the chorizo sausage into small pieces. In a skillet over medium heat, cook the chorizo until browned and crispy, about 5-7 minutes. Remove from heat and set aside.

Make the Hollandaise Sauce

In a blender, combine the egg yolks, lemon juice, salt, and pepper. Blend until smooth, then slowly drizzle in melted unsalted butter while blending until the sauce thickens.

Prepare the Radish and Arugula

Thinly slice the radishes. In a bowl, toss arugula with a little olive oil, salt, and pepper.

Assemble the Dish

Once the potatoes are roasted, combine them with the cooked chorizo. Serve topped with hollandaise sauce, pickled mustard seeds, and garnish with sliced radishes and arugula.