Rosemary Steak and Duck Fat Potatoes Wedges -A Simple Preparation

Sometimes if you sift through the meat counter you can find regular priced cuts of steak that are just better than the others. Even if it’s not on sale, this is how you can get a great deal on something that would be much more expensive. This is a simple preparation of air fried potatoes and perfect pan seared steak. Pre boiling the potatoes helps them cook faster and makes them come out crisp when baked or air fried

Ingredients
4 Russet potatoes
2 tsp baking soda
2 tsp salt
2 tbsp duck fat
½ tsp black pepper
½ tsp paprika
½ tsp garlic powder
½ tsp chopped rosemary

Rosemary Salt
⅓ cup coarse salt
¼ cup fresh chopped rosemary

Instructions for potatoes:
1. Peel potatoes and cut in half lengthwise. Then cut each half into 3-4 wedges.
2. Cover with water and add baking soda and salt and bring to a boil
3. Simmer potatoes for 6-8 minutes until soft to pierce with a knife but not breaking apart. Drain potatoes on a rack until cool and dry for about 10 minutes
4. Add duck fat or oil to a bowl with the additional seasoning and potatoes and toss to coat evenly.
5. Bake or Air fry potatoes at 400F for 20 minutes flipping halfway

For Steak:
1. Season steak with 1/2 tsp of kosher salt per side. Leave aside on a rack for 1 hour before cooking
2. Pat dry with paper towel rub one side with oil. Meanwhile preheat a heavy duty pan on high heat
3. Cook steak for 8 mins total, flipping every two minutes. Season with additional pepper and rosemary salt after the first flip. Add a crushed garlic glove in the last 2 minutes