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Duck fat roasted potatoes with duck leg confit.
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4 from 3 votes

duck fat roasted potatoes

Duck fat potatoes. These are the the best french fries you've never had.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: side
Cuisine: French
Servings: 1


  • Small new potatoes - from the farmer's market is off the scale but any will do
  • Duck fat
  • Salt


  • Pre-heat a heavy cookie sheet (one with sides) in a 400F oven (350-425F is fine - go with whatever your oven needs to be at for anything else you are cooking).
  • Boil the potatoes in well salted water until just tender - about 15 minutes.
  • Drain and press lightly on each potato individually to split the skin. This is the only real work in this recipe but it makes all the difference.
  • Add duck fat to pre-heated cookie sheet (enough to make sure there will be fat to baste - like a tablespoon per 10 small potatoes.
  • Spoon melted fat over the potatoes. Get some in the nooks and crannies.
  • Roast them for around 10 minutes. Baste again - maybe shake them up to make sure they brown evenly. Another 10 minutes, baste and shake. Another 10 minutes, baste and shake.
  • When you are happy with them remove from oven, transfer to a bowl and toss with salt to taste.That's it. It's that easy.