No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted Fingerling Potatoes

  • Servings: 4
  • Yield: Serves 4
Roasted Fingerling Potatoes


  • Reserved duck fat and skin
  • Coarse salt and freshly ground pepper
  • 1 pound small fingerling potatoes, halved lengthwise


  1. Place skin and fat in a small saucepan. Heat over medium heat, and cook until the fat has rendered. Remove from heat, and set aside.

  2. Preheat oven to 450 degrees. Bring a medium saucepan of water to a boil. Add a large pinch of salt and potatoes. Cook for 3 minutes. Drain well.

  3. Place a small rimmed baking sheet in the oven until hot. Remove, and pour about 2 tablespoons of the rendered fat onto the baking sheet to coat. Place potatoes, cut-side down, on baking sheet. Season with salt and pepper. Roast until golden brown and tender, about 25 minutes. Remove from oven, and season with salt and pepper; serve immediately.

Reviews (0)

Related Topics