Duck Fat Roasted Potatoes
Crispy and crunchy on the outside, creamy on the inside, and so flavorful — these are next-level roasted potatoes!
Servings: 6 People
Ingredients
- 3 pounds baby potatoes (halved if larger than jumbo marbles)
- 6 cloves garlic (smashed and peeled)
- 6 sprigs fresh thyme (approximately)
- ¼ cup duck fat (melted)
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Preheat the oven to 400 degrees. On a rimmed baking sheet, toss together the potatoes, garlic, and thyme.
- Pour the melted duck fat over the potatoes. Season with salt and pepper. Toss (hands are best for this). Spread them out and tuck the thyme sprigs amongst the potatoes.
- Roast for about 35 to 40 minutes, tossing the potatoes once in the middle of the roasting time and spreading them out again.
- Remove the thyme and garlic cloves and serve hot.
Notes
These potatoes will last in the fridge for up to 3 days in a sealed, airtight container. Leftover potatoes can be reheated and crisped in a 350-degree oven for about 10 to 15 minutes, or until hot.
Nutrition
Calories: 255kcal | Carbohydrates: 41g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 111mg | Potassium: 973mg | Fiber: 5g | Sugar: 2g | Vitamin A: 52IU | Vitamin C: 47mg | Calcium: 37mg | Iron: 2mg