Duck Fat Roasted Potatoes
Ingredients
3 tbsp.
cold duck fat (such as Raisin River Frozen Rendered Duck Fat or Epic Rendered Duck Fat)
2 lbs.
unpeeled fingerling or baby red potatoes, halved lengthwise and cut into even 1" pieces
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- finely chopped fresh herbs, such as rosemary or thyme (optional)
Directions
- Preheat oven to 450°.
- In a large microwave-safe mixing bowl, melt duck fat in 10-15 sec. increments until melted.
- Add potatoes to the bowl; toss to completely but lightly coat potatoes with fat.
- Season generously with salt and pepper to taste.
- Roast on a baking sheet lined with parchment paper until browned and tender when pierced with a fork (30-35 min.).
- Serve sprinkled with fresh herbs, if desired.
Find It!
- Find Raisin River Frozen Rendered Duck Fat in the Meat Department.
- Find Epic Rendered Duck Fat in the Grocery Department near the olive oil.
Tasty Tip:
- If you don't have duck fat, you can swap in an equal amount of Kowalski's Extra Virgin Olive Oil.
- This recipe is a natural for pairing with Roasted Duck Breasts with Cipollini Onions and Fennel.
