Description
Crispy on the outside, fluffy on the inside, these Duck Fat Potatoes are the ultimate indulgence. Parboiled and roasted to perfection, they’re seasoned with a blend of spices for maximum flavor.
Ingredients
- Preheat and Prepare: Preheat the oven to 450°F. Peel and cut the potatoes into 1 1/2-inch cubes.
- Parboil the Potatoes: Add the potatoes to a large pot with salt and baking soda. Cover with cold water and bring to a rapid boil. Cook for 10 minutes or until fork tender.
- Drain and Rough Up: Drain the potatoes and return them to the hot pot. Allow them to steam off excess moisture, then shake vigorously to rough up the surfaces.
- Prepare the Duck Fat: Add duck fat to a large deep cast iron pan and heat in the oven for about 5 minutes, until just smoking.
- Roast the Potatoes: Add potatoes to the hot duck fat in a single layer. Roast for 30 minutes undisturbed, then turn and roast for another 15 minutes. Turn again and roast for a final 15 minutes or until golden and crunchy.
- Season and Serve: Remove from oven, sprinkle with seasoning salt, pepper, garlic powder, and onion salt. Serve hot, garnished with fresh herbs and parmesan cheese if desired.
Instructions
- Store leftovers in an airtight container in the fridge for up to 5 days.
- If duck fat is already melted, pour it into the pan and watch closely as it may smoke faster.
- A large, deep, metal baking pan can be used if you don’t have a cast iron skillet.
- Parboiling speeds up cooking time; skipping this step will require longer roasting.
- Yukon gold potatoes can be used as an alternative to russet potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
