Duck Fat Roasted Potatoes
The crispiest, most flavorful potatoes ever
Ingredients
- 1½-2 Pounds Baby or Fingerling Potatoes
- 2-3 Tbsp Duck Fat
- 2 Cloves Garlic, Pressed
- 2 Sprigs Thyme, leaves removed Rosemary is also very good in this recipe. You could substitute, or use a combination of both herbs.
- Salt & Pepper
Instructions
- Preheat oven to 425℉
- Clean Potatoes. Cut in half (or quarters, if too large). Add to medium bowl.
- In cast iron skillet, melt the Duck Fat over medium heat. Add the cut Potatoes. Stir to coat Potatoes, and cook over medium heat for about 10-15 minutes, stirring occasionally.
- After about 10-15 minutes, once the potatoes have begun to cook through, add the pressed garlic, thyme leaves, salt, and pepper. Stir to disperse seasonings.
- Remove from heat and transfer potatoes to a baking sheet sprayed with non stick cooking spray.
- Turn each potato piece so that the cut side is facing up. Pop Potatoes into oven and cook for about 20-25 minutes, or until they are golden brown and have crispy edges.
