Duck Fat Roasted Potatoes

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BY TARA SWARTZENDRUBER-LANDIS

2–2 ¼ pounds potatoes, washed and cubed

2 tablespoons duck fat, room temperature

2 teaspoons salt

Preheat oven to 425Åã. Place the potatoes in a large saucepan of water. Bring to a boil and cook for about 10–12 minutes, until they are fork tender but still have a bit of a bite to them. Drain the potatoes and place them on a baking sheet covered with parchment paper. Toss them with the duck fat and the salt. Place them in the oven and roast them for 35–45 minutes until they are crispy.

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