Oven-Roasted Fingerling Potatoes in Duck Fat
Serves 4 (or 2 gluttons)
6 large fingerling potatoes, cut in half length-wise
2 tbsp duck fat
1 tsp maldon salt
Fresh cracked black pepper, to taste
2 sprigs of fresh rosemary for garnish
Preheat the oven to 400°F. Place the duck fat in a deep baking pan and set in the oven until it melts, about 2 minutes. Remove the pan from the oven and carefully toss the potatoes in the duck fat to coat then arrange them cut side down in the pan. Roast for about 40 minutes, or until the potatoes are nicely golden brown on the cut side, then turn them over and roast for another 10-15 minutes. When done, serve garnished with Maldon salt and fresh cracked black pepper to taste. Garnish with fresh rosemary and serve immediately.