Duck Fat Roasted Potatoes
A smear of duck fats makes for golden, crusty potatoes with a creamy interior. A real flavor bomb!
Ingredients
- 3 ½ lbs. Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
- Kosher salt and pepper
- ½ tsp. baking soda
- 6 Tbs duck fat
- 1 Tbs. chopped fresh rosemary
Instructions
- Adjust oven rack to top position, place rimmed baking sheet on rack, and heat oven to 475 degrees.
- Bring 10 cups water to boil in large pot over high heat. Add potatoes, lots of salt, and baking soda. Return to boil and cook for 1 minute. Drain potatoes. Return potatoes to pot and place over low heat. Cook, shaking pot occasionally, until surface moisture has evaporated, about 2 minutes. Remove from heat. Add 5 tablespoons fat and 1 teaspoon salt; mix with rubber spatula until potatoes are coated with thick paste, about 30 seconds.
- Take sheet from oven, transfer potatoes to sheet, and spread into even layer. Roast for 15 minutes.
- Using thin, sharp, metal spatula, turn potatoes. Roast until golden,12 to 15 minutes. While potatoes roast, combine rosemary and remaining 1 tablespoon fat in bowl.
- Remove sheet from oven. Spoon rosemary-fat mixture over potatoes and turn again. Continue to roast until potatoes are well browned and rosemary is fragrant, 3 to 5 minutes. Season with salt and pepper to taste.
