Am I the last person to know how wonderful duck fat is to roast potatoes?
When I was at Lepp Farm Market last time I noticed they carried Duck Fat. I had seen recipes that used Duck Fat in roasting but this was the first time I had seen it sold locally.
I have been roasting these amazing potatoes regularly since. I noticed now that Lepp's also has a recipe for Roasted Potatoes with Duck Fat with a slightly different method.
The potatoes are crisp on the outside and tender and soft on the inside. I've been sold on their *German Butter Potatoes and I use them in this recipe but Yukon Gold or Fingerling Potatoes also work very well. Since the potatoes are cooked first, it is best to use a waxy potato that holds its shape when cooked.
- 2 1/2 pounds *German Butter Potatoes (about half a bag)
- 2 teaspoons salt
- 4 tablespoons Duck Fat
- fresh ground salt and pepper to taste
- fresh chopped parsley for garnish
- Peel and cut potatoes into large even sized pieces. Place in a saucepan and cover with cold water and sprinkle with salt. Bring to a boil and then turn to low and simmer about 10 minutes.
- Preheat oven to 400. F
- Drain the water and shake the pan to roughen up the edges of the potatoes.
- Using a roasting pan large enough for the potatoes to be in a single layer, spoon the Duck Fat into the pan and then into the oven long enough for it to melt.
- Arrange potatoes in a single layer, turning them over once to coat potatoes evenly. Sprinkle with salt and pepper and place in the oven.
- Once the potatoes have browned on the bottom of the pan (about 15 minutes), turn the potatoes over and continue roasting until brown and crispy.
- Sprinkle with chopped parsley and serve.