Duck Fat Roast Potatoes
Servings 4 servings
Ingredients
- 4-5 large russet potatoes
- ½ cup duck fat
- kosher salt as needed
Instructions
- Preheat the oven to 400°F/204°C. Prepare the potatoes by peeling and cutting into 6 or 8 large pieces.
- Fill a large pot with water and generously season with kosher salt. Add the potatoes and put over high heat. Bring the water to a boil and cook for 2 to 3 minutes until the potatoes are just beginning to cook on the outside.
- Drain the potatoes and return to the pot. Cover with a lid and shake the pot several times to rough up the edges. Remove the lid and let sit uncovered to dry. Spoon the duck fat onto a heavy rimmed baking sheet and place in the hot oven. Heat the duck fat for 5 to 10 minutes until it is very hot and then carefully remove from the oven.
- Tip the potatoes onto the baking sheet, being careful to avoid splashing the hot duck fat. Spread the potatoes out so that they aren't touching and sprinkle with kosher salt. Return the sheet to the oven and roast the potatoes for 20 to 25 minutes until the bottoms are golden brown.
- Flip the potatoes onto an uncooked side and continue roasting for another 15 minutes. If the pan looks dry you can add a bit more duck fat. Continue doing this until the potatoes are golden brown on several sides and tender when pierced with a knife. Enjoy!