Roasted Duck Fat Potatoes
These crispy roasted duck fat potatoes are a delicious side dish that will elevate any meal. The Yukon Gold potatoes are coated in a mixture of flour and cornmeal, giving them a perfectly crisp texture. Roasted to a golden brown perfection in duck fat, these potatoes are both flavorful and satisfying. Enjoy these potatoes as a tasty addition to your next dinner spread.
— Constant Cookbook
Ingredients
- Kosher salt, to taste
- 1 1/2 lb. Yukon Gold potatoes, peeled
- 1/4 cup duck fat
- 1/2 cup all-purpose flour
- 1/2 cup finely ground cornmeal
Instructions
- 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 an oven to 450°F. Pour the duck fat into an 11-inch fry pan and place in the oven for 10 minutes.
- In a bowl, whisk together the flour and cornmeal. Cut each potato into quarters. Working in batches, toss the potatoes in the flour mixture until well coated; transfer to a large plate.
- Remove the pan from the oven. Place the potatoes, cut side down, 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 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 salt. Serve immediately. Serves 4.
Yield
Serves 4.
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