Roast potatoes 🥔 what fat wins

Ingredients

• 2 lb Yukon Gold Potatoes (peeled and cut into 2‑inch chunks)
• 2 Tbsp Duck Fat (for one batch; use beef tallow for the alternative batch)
• 2 Tbsp Beef Tallow (for the second batch; store‑bought or rendered at home)
• 1 tsp Kosher Salt (plus extra for seasoning after roasting)
• ½ tsp Freshly Ground Black Pepper (to taste)
• 1 tbsp Fresh Rosemary (finely chopped)

Instructions

1. Preheat Oven

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

   Time: PT10M

   Temperature: 425°F

2. Prep Potatoes

   Peel the potatoes and cut them into uniform 2‑inch chunks so they cook evenly.

   Time: PT10M

3. Parboil Potatoes

   Place the potato chunks in a large pot of salted water, bring to a boil, and simmer for 8‑10 minutes until just tender when pierced with a fork.

   Time: PT10M

4. Drain and Rough Up

   Drain the potatoes in a colander, let them steam dry for 2 minutes, then return to the pot and shake vigorously for 30 seconds to roughen the edges.

   Time: PT5M

5. Toss with Fat & Seasoning

   In a large mixing bowl, toss the potatoes with 2 Tbsp of duck fat (or beef tallow for the second batch), 1 tsp kosher salt, ½ tsp black pepper, and the chopped rosemary until evenly coated.

   Time: PT5M

6. Arrange on Baking Sheet

   Spread the potatoes in a single layer on a parchment‑lined baking sheet, leaving space between pieces.

   Time: PT2M

7. Roast

   Place the sheet in the oven and roast for 45 minutes, turning the potatoes once halfway through for even browning.

   Time: PT45M

   Temperature: 425°F

8. Rest & Serve

   Remove the potatoes, let them rest for 5 minutes, then transfer to a serving bowl. Sprinkle a pinch of extra salt if desired.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g