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.