Roasted potatoes are an everyday side dish. Potatoes roasted in duck fat are an extraordinary umami experience. The potatoes are cooked twice. First, they are boiled so that they are creamy soft on the inside. Then they are roasted in duck fat, which makes them incredibly crisp and gives you a taste unlike anything you have ever had before. (Duck fat is not readily available in most stores, so I source mine from Amazon.com. It's $7.99 for 11 ounces.)
2 pounds small potatoes, peeled and coarsely chopped
6 tablespoons duck fat
Leaves of 6 rosemary sprigs, finely chopped
1 cup freshly grated Parmesan
Fresh ground black pepper
- Bring a large pot of water to a boil over high heat. Salt the water, add the potatoes and boil for 10 minutes. Drain the potatoes and rinse with cold water. Let cool completely.
- Preheat oven to 450°F. Pour the duck fat into an 11-inch fry pan and place in the oven for 10 minutes.
- Remove the pan from the oven. Place the potatoes in the pan in a single layer. Return the pan to the oven and roast until the potatoes are golden brown and crisp underneath, about 30 minutes. Turn the potatoes over, sprinkle with rosemary and Parmesan, and continue roasting until crisp and browned on the other side, about 20 minutes more.
- Using a slotted spoon, transfer the potatoes to a paper towel-lined plate to drain. Arrange the potatoes on a platter and season with sea salt and fresh ground pepper. Serve immediately.
|Grogs and Goldie, 1956|