What makes it special?
Duck fat. Need we say more? If you aren’t already using duck fat in your cooking repertoire you should be. Here’s a link to my article that describes the flavor and how to use it and store it.
Flakey Sea Salt
I highly recommend using a flakey sea salt like this one. It just melts into the hot potato and fat but doesn’t have a strong salty flavor. See the recipe below but you simply mix in a little fresh rosemary to the flakey salt for a nice herbal flavor. This salt is also one of my go-to pantry items that I always keep on hand use in so many dishes as a finishing salt.
What I love about this recipe is how simple it is but the results you make it seem like a much more complicated dish because of the depth of flavor. That’s also what makes this such a wonderful side dish for dinner party. You let the fat and the potatoes do their thing in the oven and you can focus on other parts of the meal. It’s all about creating a menu that is delicious and doable for you and this one makes it easy.
Ingredients: (serves 4)
- 1 1/2 lbs. baby yellow potatoes
- 3/4 Tablespoon flaky sea salt (Maldon recommended)
- 1 Tablespoon fresh rosemary, finely chopped, plus more for garnish
- 4 Tablespoons duck fat
- Grated parmesan
Method
- Make the rosemary sea salt by combining the flaky sea salt with the finely chopped rosemary and crumbling together with your fingers to release the oils in the rosemary and break down the salt. Set aside.
- Preheat oven to 450. Bring a large pot of water to a boil and add potatoes. Cook for approximately 8 minutes. Do not overcook or the potatoes will fall apart when you cut them. Drain and set aside. Let cool completely
- Cut the potatoes into 1/2-inch pieces or thicker. Too thin will burn. Add the duck fat to a large oven-proof skillet and place in the oven for 5 minutes to heat the fat.
- Carefully remove pan and add the potatoes into the pan in an even layer (if possible). Coat both sides in oil. Season first side with some of the rosemary sea salt. Roast for 10-15 minutes or until the first side is browned.
- Flip potatoes over once and season the second side with a little bit more of the rosemary sea salt. Continue roasting for another 10-12 minutes until the second side is browned and potatoes are cooked through.
- Remove from oven. Taste for seasoning and add more if desired or reserve remaining rosemary sea salt for another use. Serve hot with fresh rosemary. Top with grated parmesan if desired.
Presentation
What’s not to love about a dish that can go from oven to table without losing any points when it comes to presentation, right? This is one of the few times I do that but having a platter set like this one makes it easy to serve in a family-style dinner party setting. I like that by keeping the potatoes in the cast iron pan they are going to stay warm and crispy longer, too.
Other Ideas:
If you are having a more upscale gathering and still want to try these crispy duck fat potatoes but serve them in a more elegant way, try something like these steak and potato stacks.
