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.