Crispy Duck Fat Roasted Potatoes
Time to complete
1 hour 30 minutes
Serving size
8 to 10
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What You Need
Ingredients
Preparation
*This recipe originally ran stateside on HexClad.com.
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Preheat oven to 450°F/230°C. Add the potatoes to a HexClad 8QT Hybrid Saucepan. Cover by about 1- inch water and add 1 tablespoon salt. Bring to a boil over medium-high heat. Cook until you can easily insert a knife into the center of a potato and the edges are starting to break down, 10 to 12 minutes.
- Drain the potatoes well in a large colander and return to the saucepan. Toss them around as they cool slightly to rough up the edges, which will help them crisp up in the oven.
- Place the duck fat on a large rimmed baking sheet. Place it in the oven until very hot, about 5 minutes. Carefully remove the tray from the oven and add the potatoes, taking care in case the oil spatters. Season with ½ teaspoon each salt and pepper and gently toss to combine.
- Roast for 20 minutes, then remove from the oven and add the garlic and rosemary. Toss to combine and return to the oven. Roast, turning the potatoes a few times, until deep golden and crispy, about 30 to 40 minutes more.
- Using a slotted spoon, transfer the potatoes to an oven-safe serving dish, leaving excess oil behind. Serve right away sprinkled with salt. Or, if making ahead, cover with foil, then reheat for 10 to 15 minutes before serving, then sprinkle with salt.
