Description
Indulge in the rich flavor and crispy texture of roasted Yukon Gold potatoes infused with duck fat and fresh herbs.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes
- 6 to 7 cups chicken stock
- 2 to 3 tsp sea salt
- 5 tbsp duck fat
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 3 to 4 garlic cloves, minced
- Salt and pepper, to taste
Instructions
- Peel and slice your Yukon Gold potatoes into even chunks.
- Cover the potato pieces with chicken stock in a large pot and bring to a gentle boil.
- Simmer for 10-15 minutes until fork-tender but firm enough to hold up during roasting.
- Drain the potatoes in a colander and let them steam for 5 minutes.
- Preheat the oven to 425°F (220°C) with a large baking sheet inside.
- Melt duck fat in a small saucepan over medium heat, then stir in garlic, rosemary, and thyme.
- Remove the hot baking sheet from the oven and pour the duck fat mixture over the drained potatoes.
- Toss to coat every piece thoroughly and spread in a single layer on the baking sheet.
- Bake for 40-45 minutes, flipping halfway through until golden brown and crisp.
- Garnish with extra herbs and serve.
Notes
Make-ahead by simmering potatoes hours in advance. Store covered in the fridge until ready to roast.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg