Oven-Roasted Fingerling Potatoes in Duck Fat

Golden and crispy on the outside with creamy fluffy interiors, roasting potatoes in duck fat creates unmatched flavour and richness for the most sensationally scrumptious spud. With a distinct richness and aroma that gets absorbed very easily into the surface, duck fat has plenty of saturated fat and a high smoking point, which makes it an ideal medium for making the crispiest duck fat-roasted potatoes. Starchy russets produce the crispiest crust due to their high starch content, and Yukon Golds the creamiest interior, but long tapered fingerlings produce an elegant and absolutely delicious side dish without the parboiling which is often recommended for larger varieties. Simply warm the duck fat in a roasting pan until melted, tip in the potatoes, then spread them out cut side down and roast for about 40 minutes until they're lovely and golden brown. The potatoes can be turned over and roasted for another few minutes to warm the tops and then served immediately garnished with Maldon salt and fresh cracked black pepper to taste. A few sprigs of fresh rosemary is also a nice touch.

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.