Roasted Duck Fat Potatoes
Next time you roast potatoes, try duck fat instead of oil or butter. It will open up a new world of flavors and aromas. And once you tasted these roasted duck fat potatoes, you will not go back to your traditional recipe.
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Servings: 2 people
Ingredients
- 8 ounces potatoes small
- 1 tablespoons duck fat or less
- salt and pepper
- rosemary
Instructions
- Wash the potatoes and transfer them to a pot and add water. Bring them to a boil, reduce the heat and cook for about 10 minutes or until the potatoes are just fork tender. You don't want them too soft. (note 1)
- Preheat the oven to 400 degrees F.
- Drain the potatoes and allow them to cool just a little bit, so you can handle them. Cut them in half or quarters and place them on a baking sheet.
- Use your hands and coat the potatoes pieces with the duck fat. Sprinkle with salt and pepper and a little bit of finely chopped rosemary. (note 2 and 3)
- Roast the potatoes for about 15 minutes and then reshuffle them and roast for another 15 minutes or until golden and crispy.
- Remove from the oven and sprinkle some coarse salt if needed and some rosemary for garnish.
Notes
- Don't peel the potatoes, leave the skin on. It's tastier and healthier.
- One tablespoon of duck fat may even be too much.
- Be easy on the rosemary. It is a very strong herb that can be overpowering.
Nutrition
Calories: 122kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Sodium: 11mg | Fiber: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
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