Roasted Duck Fat Potatoes

ROASTED DUCK FAT POTATOES RECIPE

A dish of roasted potatoes or root vegetables, cooked in savory duck fat.

INGREDIENTS

2-3 lbs white potatoes or substitute with a root vegetable, peeled and cut into bite-sized chunks

1/4 cup duck fat

sea salt to taste

INSTRUCTIONS

1. Peel and cut your potatoes, then put them in a pot and fill with enough water to cover the potatoes by an inch. If you're using root vegetables skip this step. No need to boil.
2. Bring to a boil on high heat, then reduce heat to medium and simmer for 2 minutes.
3. Preheat your oven to 400 degrees. Drain and rinse the potatoes or vegetables with cold water, shaking them around to rough up the edges. Continue to rinse with cold water until they are cold to the touch, about 3 minutes, then pat dry with paper towels.
4. Parboiling potatoes may seem like an unnecessary extra step, but it allows for some of the starch to cook out of the potatoes. When cooking, the starch turns to sugar and can brown the potatoes before they can get really crisp. So this method will allow you to get a good balance of soft on the inside, and crunchy on the outside. This is done in many restaurants, especially in Europe. Again, if you're using vegetables there's no need for this.
5. Put the duck fat in a rimmed baking sheet, then put the baking sheet in the oven to warm, about 5 minutes. Take the baking sheet out of the oven, add the potatoes/veggies and turn them so they are evenly coated with duck fat. Put the sheet in the oven to roast for 30 minutes, then flip. Increase the heat to 450 and roast for another 20 minutes, then flip again. Roast until they are golden brown, about another 10 minutes. Patience is key – don’t take them out of the oven just because your timer says to – they will tell you when they’re done, because they’ll look incredible and smell just as good as they look.
6. Pull the beautiful potatoes or vegetables from the oven, place on some paper towels to drain, and season with sea salt to taste. For a few veggie options, try root vegetables like carrots, parsnips, turnips, and rutabaga cut in similar sizes to the roasting pan.

By Domestic Man