Roasted Potatoes with Duck Fat

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

1. 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. 
2. Preheat oven to 400. F 
3. Drain the water and shake the pan to roughen up the edges of the potatoes.
4. 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.
5. Arrange potatoes in a single layer, turning them over once to coat potatoes evenly.   Sprinkle with salt and pepper and place in the oven.
6. 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.  
7. Sprinkle with chopped parsley and serve.