Cannabutter duck fat fingerlings, this dish is truly a royal treat.

Here’s What You Need:

1 lb golden fingerling potatoes (truthfully, any potato will work, but fingerlings are delicious and have a good shape for finger food)

duck fat *

cannabutter *

* Depending on how many potatoes you’re cooking, you want enough duck fat/cannabutter in the pan to fully cover the potatoes you’re frying. Probably a ratio of 1:1 duck fat:cannabutter/cannaoil is a good starting point, you can always adjust up or down to personal preference.

In case you’re wondering, you can buy rendered duck fat in some grocery stores and specialty food shops (or you can make your own!)

How to Make Cannabutter Duck Fat Fingerlings:

Slice the potatoes down the middle lengthwise (you are trying to make them a good size for eating with your hands, like french fries, so just cut them down to a manageable size for yourself. Also, if they are too large, they don’t cook very fast or evenly. After you cut your potatoes, submerge the slices in water so they don’t oxidize and turn green and sulphury.

Put the duck fat and cannabutter/cannaoil in the pan and heat over medium heat until the solution is homogenous then up the heat. Depending on if you’ve used oil or butter with your duck fat, the smoke point (the temperature at which the oil starts to smoke) will vary. You want to heat up your oil/fat mix until just before the smoke point (you can tell this because it will start to shoot off little transparent wisps of steam-looking vapor, it does this just before the black/brownish smoke starts to appear).

When your cooking solution is at the proper point, put in your potatoes. Remember, you want the slices submerged so don’t be afraid to do a couple of batches. The good part is that if you don’t burn your cooking solution, you can reuse it quite a few times.

As far as cooking time, you really just have to let them fry until they get to where you like them. If you like it on the crispy side, cook them longer, if you like them softer, just cook them until golden brown.

Dip them in your favorite sauce (I prefer Gorgonzola aioli) and feel that lovely dank duck deliciousness!

Check out other posts from Weedist’s Great Edibles Recipes series!