Sunday, March 11, 2012

Duck fat roasted potatoes

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At one point I remember saying to my boys "You haven't lived until you've eaten potatoes fried in duck fat."

Now, whenever I pull out potatoes, they're disappointed if duck fat isn't involved.

I walked away from last week's Food Bloggers Los Angeles meeting with about 10 pounds of mixed yellow, red and purple fingerling potatoes courtesy of the Idaho Potato Commission. When I put them on the counter and saw the boys' hopeful faces, I knew what I had to do.

No frying this time. Oven-roasting works just as well. I put a few spoons of duck fat on top of the cut potatoes, stuck the pan in the oven for a few minutes, and then tossed everything around on the baking sheet with a spatula as soon as the duck fat melted. Even a little bit of duck fat gives the potatoes a rich, savory flavor and ultra-crisp shell. We tried to use our forks but mostly failed.

There were no leftovers.

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Roasted potatoes with duck fat
My kids have learned one lesson well: You haven't really lived until you've eaten potatoes cooked with duck fat.
  • 2 pounds fingerling potatoes, any color, scrubbed, unpeeled and cut in 2-inch pieces if necessary
  • 2 Tbsp rendered duck fat
  • 1/4 tsp salt (or to taste)
Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Scatter the potatoes on the baking sheet, then spoon over the duck fat and sprinkle generously with salt. Put the baking sheet in the hot oven for a few minutes; once the duck fat has melted, pull the baking sheet out of the oven and toss the potatoes around with a spatula or large spoon so they are all evenly coated with the duck fat. Return the pan to the oven and bake 35-40 minutes or until the potatoes are cooked through and golden brown on the cut sides. Sprinkle with additional salt if desired and serve immediately.
Prep time: Cook time: Total time: Yield: 4-6 servings

1 comment:

T8RMAN said...

So glad to see you are bringing them up in a world of home cooked flavors and real food.
My favorite way to oven roast the fingerlings is from a version of brussel sprouts I was served once at Craft in NYC shortly after they opened. They used 1/2 olive oil and 1/2 butter and tossed them together with sea salt and fresh ground pepper before roasting in the oven. Duck Fat seem ever so much more decadent and flavorful!

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