Duck fat roasted potatoes after being pulled out of the oven. Sometimes food blows your mind, and this recipe does so consistently. I’m not sure where I originally got it, but here’s what I have committed to memory:
Duck Fat Roasted Potatoes
You will need: a few washed and cut, (peeling optional) waxy potatoes. think yukon gold, et al. Enough to fit in a big cast-iron skillet without crowding - they need room to become crispy. About the skillet - the bigger and heavier, the better. The heavy cast iron heats very evenly, and makes an excellent roasting vessel (try roasting a chicken, legs down in one). You will also need a pot and lightly salted water to boil the potatoes in. Of course, you need a few tbsp of rendered duck fat, and some kind of herb - rosemary, thyme, etc is nice.
- Preheat your oven to 450 fahrenheit, with the skillet inside.
- Bring the pot of water to a boil, and boil the potatoes until a fork can pierce them easily, but not so much that they fall apart.
- Drain the potatoes, and add them back in the pot. using two hands (one to hold the lid on), shake the pot so the potatoes inside get roughed up a bit. this creates more surface area and theoretically more crispiness.
- Take the skillet out of the preheated oven, and carefully add the potatoes, duck fat (enough to coat), herbs (if using), and some salt and pepper. Mix them around, coating evenly. Put the skillet back in the oven for 15 minutes.
- After 15 minutes, take the skillet out of the oven and toss the potatoes around a bit - you want them to crisp evenly. Put the skillet in for another 15 minutes.
- Take them out, and serve! Golden brown, crisp outside giving way to a tender inside. These are potato perfected. they also hold up as a potato salad (try a vinaigrette instead of the usual mayo concoction!) or leftovers.