Roasted Duck Fat Potatoes Recipe
Slowly roasted potatoes tossed in delicious duck fat and finished with freshly shaved parmesan and fresh thyme. Soft on the inside and crispy exterior as the perfect side for a roast of brunch.
Servings: 4 people
Cost: $14.00
Equipment
- Large Sheet Tray
- Parchment Paper
Ingredients
- 2 pounds yellow potatoes, cut into 1/2 inch dice
- 2 tablespoons salt (for boiling the potatoes)
- ¼ cup duck fat
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 tablespoon freshly graded parmesan
- 1 teaspoon thyme, finely diced
Instructions
- Preheat the oven to 450 degrees Fahrenheit.
- In a large pan, place the diced potatoes and fill with cold water until it just covers the potatoes. Add 2 tablespoons of salt in the water.
- Bring to boil. Start timer for 14 minutes. When the potatoes come to boil, reduce heat to a simmer. After timer runs out, strain the potatoes in a colander.
- In a large bowl, place the potatoes and then add the duck fat, additional kosher salt, and pepper. Stir with your hands to incorporate and then place on a large baking sheet lined with parchment paper.
- Place in the oven, and toss the potatoes every 15 minutes. The duck fat will slowly brown the potatoes, especially the sides touching the pan. So turning the potatoes every 15 minutes will help get more of the crunch on the surface area of the potatoes.
- After 40-45 minutes, the potatoes should be golden in color. Remove and place them in your favorite serving dish. Top with the parmesan and thyme. Serve warm.
Nutrition
Calories: 294kcal | Carbohydrates: 40g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 4102mg | Potassium: 955mg | Fiber: 5g | Sugar: 2g | Vitamin A: 24IU | Vitamin C: 45mg | Calcium: 41mg | Iron: 2mg
