I got the inspiration for these potatoes from a meal I ate at Camino restaurant in Oakland with my friend, Susan, a number of years ago. And I got the duck fat that renders these potatoes so divine from my mother-in-law, a welcome remnant from Christmas dinner's two roasted ducks. Ducks sure are fatty - the two ducks produced more than a pint of fat. And bully for that!
These potatoes are soooo good - and easy, too. Yukon Golds are the perfect choice since they have a natural sweetness that pairs beautifully with the rich, salty flavor of the duck fat. And they get delightfully crispy on the outside and soft on the inside.
I added garlic and rosemary and a generous sprinkling of sea salt and freshly ground black pepper. Then roasted them until golden brown outside and soft inside, turning several times to ensure even cooking.
I made these sublime potatoes as part of our final meal of 2012 along with grilled steak (had to put my winter boots on and off half a dozen times going back and forth from the grill but it was worth it) and a salad.
If you're feeding a crowd, just increase all the proportions below accordingly - they're pretty loose anyway. And although these are best with duck fat, you could substitute some rendered bacon fat if you don't have duck fat handy. Or you can buy duck fat if you're so inclined.
Happy new year to you all.
Duck Fat Roasted Potatoes With Garlic & Rosemary
* 5 medium-sized Yukon Gold or Yellow Finn potatoes, scrubbed and cubed
* 4 cloves of garlic, chopped into large-ish pieces (bigger pieces won't burn as quickly as smaller ones will)
* 3-4 Tbsps rendered duck fat
* 4 sprigs fresh rosemary, needles removed from the stems and chopped
* Sea salt and freshly ground black pepper to taste
1. Preheat the oven to 425 degrees F. Place a large roasting dish or heavy cookie sheet in the oven to heat up while you prep the potatoes, rosemary and garlic.
2. When you have everything cut up and ready to go, remove the baking dish or cookie sheet from the oven and pour the duck fat into it. The fat should liquify right away. Then toss the potatoes, garlic and rosemary in and stir to coat it all over in the fat. Sprinkle it all with salt and pepper and put it in the oven.
3. Roast for 25-30 minutes (cooking time will depend on the size of your potato chunks), turning several times to ensure even browning. Serve warm.
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