Description
Crispy roasted potatoes with a rich duck fat flavor. Garlic and rosemary add extra deliciousness.
Ingredients
Scale
- 4 large yellow potatoes (or 1 bag of fingerling potatoes, cut into bite-sized chunks)
- 3 tbsp duck fat
- 1 tbsp minced garlic
- 1 sprig rosemary (needles removed from stem and roughly chopped)
- Salt
- Pepper
Instructions
- Preheat oven to 425°F (223°C).
- Place duck fat in a cast iron skillet and place in the oven to heat.
- Remove skillet from oven and add potatoes.
- Season with salt, pepper, minced garlic, and chopped rosemary.
- Stir to coat potatoes evenly.
- Return skillet to oven and roast for 45 minutes, stirring every 15 minutes.
- Serve hot.
Notes
- For extra crispy potatoes, parboil them for 5-7 minutes before roasting.
- Substitute goose fat or olive oil for duck fat if needed, but note that the flavor will differ.
- Store leftover potatoes in an airtight container at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 150
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
- Cholesterol: 10