Roasted Duck Fat Potatoes
Duck fat adds incredible richness to roasted potatoes, which are layered here with fresh thyme and whole garlic cloves. If you are making this for Thanksgiving, throw the pan on the rack under the turkey when you first start roasting your bird, then reheat the potatoes at 350 degrees while your turkey rests.
- Total:
- Serves: 8 persons
Ingredients
- 3pounds baby or small potatoes, halved if large
- ¼cup duck fat, melted
- 2 ½teaspoons kosher salt, plus more to taste
- ½teaspoon ground black pepper
- 6thyme sprigs
- 1bay leaf, torn into pieces
- 6garlic cloves, smashed and peeled
Instructions
Step 1
Heat oven to 450 degrees. On a rimmed baking sheet, toss together the potatoes, duck fat, salt and pepper. Lay thyme sprigs and bay leaves on top.Step 2
Roast for 30 minutes, then toss the garlic into the potatoes and reduce oven heat to 350 degrees. Continue to roast until potatoes are fork-tender, another 15 to 25 minutes. Remove thyme and bay leaves and serve, or let cool for up to an hour then reheat, uncovered, at 350 degrees just before serving.