Duck Fat Roasted Potatoes With Garlic & Rosemary

Tuesday, January 1, 2013

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!

Duck fat by Eve Fox, Garden of Eating blog, copyright 2012

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.

Duck fat roasted potatoes with garlic & rosemary by Eve Fox, Garden of Eating blog, copyright 2012

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.

Duck fat roasted potatoes with garlic & rosemary by Eve Fox, Garden of Eating blog, copyright 2012

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
Serves 4

Ingredients

* 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

Directions

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.

You might also like:
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4 comments:

anders said...

Always a fascinating topic:
This guy:
http://bigspud.co.uk/
has done the best job ever in collecting all the information in pursuit of the perfect roast spud

Kristy Lynn said...

i LOVE duck fat roasted potatoes. in fact, we always know that when we have duck (delicious!) - duck fat roasted potatoes will soon follow. i through fresh chives as well as blue cheese and bacon in mine.

http://www.gastronomicalsovereignty.com/2011/08/roast-potatoes-via-duck-fat-with-blue.html

please pardon the terrible photography. i was still new ;)

happy new year to you!

A3 said...

#1, Camino is my favorite restaurant in Oakland. #2 I love their duck fat roasted potatoes. Boy do I ever. Thank you for posting!

Lou said...

I'm a huge fan of duck fat roasties, they've become very popular now in the UK and duck or goose fat is easily sourced. They really are the best ever! And in France, especially where I live in duck country, everything gets cooked in good old duck fat! Funnily enough I made saute potatoes (in duck fat of course) with garlic and rosemary as a side for my NYE dinner too! Happy New Year by the way, Louisa

Tuesday, January 1, 2013

Duck Fat Roasted Potatoes With Garlic & Rosemary

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!

Duck fat by Eve Fox, Garden of Eating blog, copyright 2012

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.

Duck fat roasted potatoes with garlic & rosemary by Eve Fox, Garden of Eating blog, copyright 2012

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.

Duck fat roasted potatoes with garlic & rosemary by Eve Fox, Garden of Eating blog, copyright 2012

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
Serves 4

Ingredients

* 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

Directions

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.

You might also like:
Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

4 comments:

anders said...

Always a fascinating topic:
This guy:
http://bigspud.co.uk/
has done the best job ever in collecting all the information in pursuit of the perfect roast spud

Kristy Lynn said...

i LOVE duck fat roasted potatoes. in fact, we always know that when we have duck (delicious!) - duck fat roasted potatoes will soon follow. i through fresh chives as well as blue cheese and bacon in mine.

http://www.gastronomicalsovereignty.com/2011/08/roast-potatoes-via-duck-fat-with-blue.html

please pardon the terrible photography. i was still new ;)

happy new year to you!

A3 said...

#1, Camino is my favorite restaurant in Oakland. #2 I love their duck fat roasted potatoes. Boy do I ever. Thank you for posting!

Lou said...

I'm a huge fan of duck fat roasties, they've become very popular now in the UK and duck or goose fat is easily sourced. They really are the best ever! And in France, especially where I live in duck country, everything gets cooked in good old duck fat! Funnily enough I made saute potatoes (in duck fat of course) with garlic and rosemary as a side for my NYE dinner too! Happy New Year by the way, Louisa