Duck Fat Roasted Potatoes

Duck Fat-Roasted Potatoes
Serves 6
3 tbsp. cold duck fat (or olive oil)
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)

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 in a preheated 450° oven until browned and tender when pierced with a fork (30-35 min.). Serve sprinkled with fresh herbs if desired.

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