Duck Fat Potatoed

Ingredients

• 2 lb Yukon Gold Potatoes (peeled and cut into 2‑inch chunks)
• 6 Tbsp Duck Fat (melted; can be bought in jars or rendered at home)
• 1.5 tsp Kosher Salt (plus extra for finishing)
• 0.5 tsp Freshly Ground Black Pepper (adjust to taste)
• 1 tbsp Fresh Rosemary (finely chopped)
• 2 units Garlic Cloves (peeled and smashed)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it fully preheat while you prepare the potatoes.

   Time: PT10M

   Temperature: 425°F

2. Par‑boil Potatoes

   Place the potato chunks in a large pot, cover with cold water, add ½ tsp salt, and bring to a boil. Cook for 8‑10 minutes until just tender when pierced with a fork.

   Time: PT10M

3. Rough Up Edges

   Drain the potatoes in a colander, then return to the pot. Shake the pot vigorously for 30 seconds to roughen the surfaces – this creates more surface area for crispness.

   Time: PT2M

4. Coat with Duck Fat

   Melt the duck fat in a small saucepan over low heat. Transfer the potatoes to a mixing bowl, pour the melted duck fat over them, and toss until every piece is evenly coated.

   Time: PT5M

5. Season and Add Aromatics

   Add the kosher salt, black pepper, chopped rosemary, and smashed garlic cloves to the bowl. Toss again to distribute the seasonings.

   Time: PT3M

6. Arrange on Baking Sheet

   Spread the potatoes in a single layer on a baking sheet, ensuring they are not crowded. Use parchment paper if desired for easier cleanup.

   Time: PT3M

7. Roast

   Place the sheet in the preheated oven. Roast for 25 minutes, then use tongs to turn each piece, and roast an additional 20 minutes until the outsides are deep golden‑brown and crisp.

   Time: PT45M

   Temperature: 425°F

8. Finish and Serve

   Remove the potatoes from the oven, sprinkle a pinch of flaky sea salt if desired, and serve immediately while hot and crunchy.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

4g

Carbohydrates

35g

Fat

15g

Fiber

4g