I added garlic and rosemary and a generous sprinkling of sea salt and freshly ground black pepper. Then roasted them until golden brown outside and soft inside, turning several times to ensure even cooking.
Happy new year to you all.
Duck Fat Roasted Potatoes With Garlic & Rosemary
Serves 4
Ingredients
* 5 medium-sized Yukon Gold or Yellow Finn potatoes, scrubbed and cubed
* 4 cloves of garlic, chopped into large-ish pieces (bigger pieces won't burn as quickly as smaller ones will)
* 3-4 Tbsps rendered duck fat
* 4 sprigs fresh rosemary, needles removed from the stems and chopped
* Sea salt and freshly ground black pepper to taste
Directions
1. Preheat the oven to 425 degrees F. Place a large roasting dish or heavy cookie sheet in the oven to heat up while you prep the potatoes, rosemary and garlic.
2. When you have everything cut up and ready to go, remove the baking dish or cookie sheet from the oven and pour the duck fat into it. The fat should liquify right away. Then toss the potatoes, garlic and rosemary in and stir to coat it all over in the fat. Sprinkle it all with salt and pepper and put it in the oven.
3. Roast for 25-30 minutes (cooking time will depend on the size of your potato chunks), turning several times to ensure even browning. Serve warm.
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