If I’m being honest, half the reason I opted to roast a duck for Friendsgiving was so that I could get my hands on some duck fat. Why? Because it’s delicoius! It’s got an amazingly light, savory flavor that’s not overpoweringly rich like other fats, and silky-smooth mouth feel. You can use it to cook just about anything, including veggies, fries, pies, confit…it turns absolutely everything into instant umami yumminess. This stuff is liquid gold, people.
Case in point: these potatoes. Regular roasted potatoes are delicious, yes? Buttery, crispy, salty…they are the perfect side dish. But if you swap out the butter with a few tablespoons of duck fat? Heaven. Extra crispy golden crust (but super tender on the inside), hint of richness, super enhanced potato-y flavor, and the most incredibly scent. Your guests won’t know what’s so special about these potatoes – they’ll just know that they can’t stop eating it.
Happy Thanksgiving, everyone!
- 4 large yellow potatoes (or 1 bag of fingerling potatoes), cut into bite-sized chunks
- 3 tbsp duck fat
- 1 tbsp minced garlic
- 1 sprig rosemary (needles removed from stem and roughly chopped)
- Preheat your oven to 425 degrees F.
- Place the duck fat in a cast iron skillet and put that in the oven to heat up.
- Remove the hot skillet from the oven and pour your potatoes in.
- Sprinkle generously with salt and pepper (to taste), the minced garlic, and the chopped rosemary.
- Stir mixture so that potatoes are evenly coated with seasoning.
- Place skillet back in the oven and roast for 45 minutes, stirring every 15 minutes or so to ensure potatoes crisp on all sides.
- Serve hot.
(Slightly adapted from Farm and Foodie)