Easy Roasted Duck Fat Potatoes

By Tatyana's Everyday Food · 75 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C).
2. Peel the potatoes, drop them into cold water, then cut into large chunks and return them to the water. Rinse and drain well.
3. Cover the potatoes completely with chicken stock and season with a few teaspoons of salt. Bring to a rolling boil over high heat, then cook for 10 minutes, until soft outside but slightly firm inside. Drain.
4. Place a large, tall-sided roasting pan in the oven for 4 to 5 minutes until very hot.
5. Remove the pan and add 5 to 6 tablespoons of duck fat with the thyme, rosemary and garlic. Return to the oven for about 5 minutes, until the fat is hot and the herbs and garlic sizzle.
6. Add the drained potatoes to the hot fat and toss to coat. Spread them in a single layer, spaced slightly apart.
7. Roast at 425°F for 25 minutes. Remove the pan, discard the herbs and garlic, toss the potatoes, and return to the oven.
8. Continue roasting, tossing every 15 to 20 minutes, until golden brown all over and crispy.
9. Transfer to a serving bowl, season with salt and pepper, and keep warm uncovered so they stay crisp.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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