Duck Fat Roasted Potatoes
This Duck Fat Roasted Potatoes side dish is incredible! Tasty, tender and a little crunchy on the outside, these potatoes are so decadent!
Ingredients
- 3 lbs. Yukon Gold potatoes, washed, scrubbed and quartered
- 1 tsp. coarse sea salt
- 1/2 cup rendered duck fat Footnote
- 1/2 tbsp. dried rosemary
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/4 tsp. ground Himalayan pink salt, or more to taste
- 1/2 tsp. mild paprika, or more to taste
- za'atar spice blend, to taste tips & tricks
Directions
- Preheat oven to 400ºF and line a baking dish with foil; set aside.
- Place the potatoes in a large pot, filled with enough cold water so the level is about 1-inch above them; add coarse sea salt.
- Transfer to the stove on high heat, cover and bring to a boil. When it boils, remove the lid and set the timer for 5 minutes.
- Meanwhile, in a medium pot over medium-low heat, add duck fat and rosemary. Heat it up, stir and keep warm until needed.
- Drain the potatoes in a colander before transferring them to a cutting board. Cut the potatoes into smaller pieces – not too small otherwise they won’t hold their shape.
- Place them in the prepared baking dish and pour on warm fat. Stir to coat and season the potatoes with freshly ground black pepper, sea salt and paprika.
- Transfer to the preheated oven and cook for 45 minutes.
- After 15 minutes, remove from the heat and flip them over; return to the oven for another 15 minutes.
- Remove from the oven, flip them again and roast for the remaining 15 minutes.
- Remove from the heat, flip once again and set the oven to broil (leave the rack in the middle). Roast them for 5 minutes .
- Remove from the oven and let rest for a few minutes before serving. If you want to enhance this dish even more, sprinkle on some Za'atar Spice Blend on top.
Notes
Footnote: When you Roast Duck or cook some Duck Breast, keep the fat and store it in a glass container. Let it cool before transferring it to the refrigerator.