Duck Fat-Roasted Potatoes

Name: Duck Fat-Roasted Potatoes
Prep time: 15 min
Total time: 1 h 15 min
Yield: Serves 6 to 8
Ingredients: 4 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks; Kosher salt and freshly ground pepper; 6 tablespoons rendered duck fat or extra-virgin olive oil; 3 dried bay leaves; 2 sprigs rosemary

Recipe photo courtesy of Ngoc Minh Ngo

Using the pan drippings from our Rolled Rib-Eye Roast imparts a rich flavor to these potatoes: First, remove the fat from the pan, leaving the browned bits; then proceed with step 2 (enter duck fat!). You can also use any large roasting pan or a large rimmed baking sheet.

Source: Martha Stewart Living, December 2017

1 hour 15 mins 15 mins Serves 6 to 8

Total Time Prep Yield

Ingredients

4 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
Kosher salt and freshly ground pepper
6 tablespoons rendered duck fat or extra-virgin olive oil
3 dried bay leaves
2 sprigs rosemary

Directions

1. Preheat oven to 450 degrees. In a large pot, cover potatoes with 2 inches of water and bring to a boil. Season generously with salt and cook until potatoes are just tender, about 5 minutes. Drain and toss several times in a colander. (Potatoes should break apart slightly.)
2. Add duck fat and herbs to roasting pan or a rimmed baking sheet; heat in oven until herbs are sizzling slightly, about 5 minutes. Add potatoes and toss with a spoon until evenly coated. Roast, flipping once, until golden and crisp, about 35 minutes. Season with salt and pepper; serve immediately.