Duck Fat Roasted Potatoes

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Oh my! Roasted potatoes are good but when you roast them in duck fat, perhaps left over from your Honey Orange Duck with Thyme, they are simply out of this world. Crispy on the outside and soft and creamy on the inside, they are so good you could eat the entire pan yourself…(I’m not saying I did, but I did come quite close).

I think some of the best foods are the simplest and these potatoes are no exception. With only four ingredients (plus salt) they are so simple. But it is the duck fat that makes them special; I’ve tried them using other fats and they just aren’t the same. Small baby potatoes are the perfect bite sized morsels for this dish. My local grocery store sells them peeled and ready to go making this dish a true snap. If your potatoes are larger cut them into bite sized pieces. So grab yourself some duck fat, some gourmet shops and online retailers sell it (Williams Sonoma has a particularly good one) and try these tonight. One taste and you will think you’ve died and gone to heaven……..

DUCK FAT ROASTED POTATOES

Kosher salt, to taste

1 1/2 pounds baby potatoes, peeled

1/4 cup duck fat

1/4 cup all-purpose flour

1/4 cup cornmeal

  • Preheat the oven to 450 degrees.
  • Pour the duck fat into a large cast iron skillet and place in the oven for 10 minutes.
  • In a large bowl, combine the all-purpose flour and cornmeal.
  • Gently toss the potatoes in the flour mixture to ensure they are coated on all sides.
  • Carefully remove the skillet from the oven. Gently place the potatoes in the hot oil taking care to not let the fat splatter. The potatoes should not be touching each other.
  • Return the skillet to the oven and roast until golden brown and crisp, about 30 minutes.
  • Turn the potatoes and continue to roast for and additional 20 minutes.
  • Gently remove the potatoes from the skillet and drain onto a paper towel lined plate.
  • Sprinkle with salt and serve immediately.

Serves 4

 

 

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11 thoughts on “Duck Fat Roasted Potatoes

  1. […] which infused the chicken with a slightly sweet-sour fruit flavor. When served alongside some duck fat roasted potatoes and a salad, all I can say is “oh-my”. This recipe is a keeper and is sure to make […]

  2. Cassoulet | Zosia Cooks September 21, 2014 at 09:18 Reply

    […] off the fat and reserve for another use. Remove the duck from the pot and set […]

  3. […] an extra special treat, serve the duck alongside some duck fat roasted potatoes. […]

  4. […] some Brussels sprouts (as I did here) or you can save it for another dish…..perhaps some duck fat roasted potatoes. Add a starch, wild rice complements the dish nicely, and you have the perfect autumn […]

  5. Gingered Duck Breast | Zosia Cooks December 30, 2014 at 10:37 Reply

    […] Drain off the fat and reserve for another use. […]

  6. […] Drain off the fat and reserve for another use. […]

  7. […] been marinading, grilling and roasting it (and making good use of the resulting delicious duck fat) but have recently been expanding my horizons and cooking the meat in different ways. We are also […]

  8. […] which infused the chicken with a slightly sweet-sour fruit flavor. When served alongside some duck fat roasted potatoes and a salad, all I can say is “oh-my”. This recipe is a keeper and is sure to make return […]

  9. Apple Kissed Duck Breasts | Zosia Cooks September 18, 2015 at 10:01 Reply

    […] an extra special treat, serve the duck alongside some duck fat roasted potatoes. […]

  10. […] if you have more time this burger is delicious when accompanied by a side of crispy duck fat roasted potatoes. But whether you serve it alone or with a favorite side dish you are sure to love this […]

  11. Duck a l’Orange | Zosia Cooks March 3, 2016 at 09:55 Reply

    […] an extra special treat serve alongside duck fat roasted potatoes. After all, half of the reason for eating duck in my house is to make these potatoes with the […]

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