Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Duck Fat-Roasted Potatoes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: Ngoc Minh Ngo Prep Time: 15 mins Total Time: 1 hr 15 mins Yield: 6 to 8 Serves 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. Ingredients 4 pounds Yukon Gold potatoes, peeled and cut into 1 ½-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 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.) 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. Cook's Notes Rendered duck fat is available at some meat markets and at dartagnan.com. Rate it Print