Duck Fat Potatoes Recipe | D'Artagnan

By nnlester

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and cut into 2” chunks
• Kosher salt
• White vinegar
• 6 tablespoons Duck Fat, softened
• Freshly cracked black pepper
• 1 sprig of fresh rosemary, rough chopped

Details

Servings 1
Adapted from dartagnan.com

Preparation

Step 1

Preheat oven to 450 degrees F.

Placed potatoes in a large pot and cover with cold water. Add a few tablespoons of salt and a splash of vinegar. Bring to a boil over medium high heat and par-cook until exteriors are just tender, about 4-5 minutes. Drain and transfer to a large mixing bowl.

Spoon duck fat over potatoes and toss to coat evenly. Don’t worry about rough, slightly broken up edges – they’ll yield crispy results!

Spread potatoes evenly on a rimmed baking sheet. Season with salt & pepper. Sprinkle with rosemary.

Roast until evenly golden brown and cooked through, about 35 - 40 minutes, flipping once at the midway point. Serve hot.