Cooking these potatoes in duck fat makes them extra crispy on the outside and smooth and rich on the inside.
Duck Fat-Roasted Potatoes
Serves | 4 |
- 2 lb yellow potatoes such as Yukon Gold
- ½ cup DUCKCHAR duck fat
- salt and freshly ground black pepper, to taste
| Preparation | Preheat oven to 425ºF and line a baking sheet with parchment paper. Bring a pot of water to a boil. Meanwhile, cut potatoes to preferred size (not too small). Add potatoes to boiling water; boil until fork-tender, approximately 7 minutes. Drain potatoes and transfer to a large bowl. Add duck fat, salt and pepper; toss to evenly coat all potatoes with duck fat. Transfer potatoes to prepared baking sheet, spacing approximately 2 inches apart. (Properly spacing potatoes to avoid clutter is the most important step in cooking duck fat-roasted potatoes; distance between them ensures that they crisp.) Roast potatoes, 25 minutes; increase oven temperature to 500ºF and cook, another 5 to 10 minutes. Remove from oven and serve immediately.