Duck Fat Roasted Potatoes
Pre-cooking these potatoes results in a golden brown crust. Choose whatever dried herbs compliments your main dish; rosemary, thyme, marjoram, tarragon and oregano work particularly well. This isn’t a fussy recipe; these potatoes can roast alongside whatever meat you are roasting at the same temperature. I’ve had perfect results roasting these at temperatures anywhere between 325 to 425 degrees.
This recipe would serve 4-6 people but can be easily adjusted to feed a crowd. They can also be roasted ahead and hold well staying crispy after roasting for a long time. Roast them in your choice of fat, but duck fat (if you’re lucky enough to have a stash in your freezer) will take these to a new level and produces a memorable, crusty roasted potato.
8 medium red skinned or Yukon gold potatoes
4 tablespoons duck fat, vegetable oil, butter or roast drippings
2 cloves garlic mashed
½ teaspoon coarse salt (kosher or sea salt work well)
½ teaspoon black pepper
1 teaspoon dried herbs
Microwave the potatoes to nearly cooked through. Set aside to cool completely before roasting (this can be done a day ahead).
Cut the cold, cooked potatoes into desired size chunks. Place the oil, garlic, herbs of choice, salt & pepper in a roasting pan stir around to combine everything. Add the potato chunks and gently toss to coat them well with the herb mixture.
The potatoes can roast at the same temperature as your main dish. Roast, tossing once or twice during cooking to help brown all of the sides. Depending on the temperature of your oven they should be brown and crisp in 45-60 minutes.