Description
Transform humble Yukon Gold potatoes into a gourmet side dish with a golden-brown, crispy exterior and creamy interior, all enhanced by the rich flavor of duck fat and aromatic herbs.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes
- 6 to 7 cups chicken stock (or broth)
- 2 to 3 tsp sea salt
- 5 tbsp duck fat
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 3 to 4 garlic cloves
- Salt and pepper (to taste)
Instructions
- Peel the Yukon Gold potatoes. Slice them into even chunks—about 1 to 2 inches.
- Place the potato pieces in a large pot and cover with chicken stock. Bring to a gentle boil over medium heat.
- Simmer for approximately 10-15 minutes until the potatoes are just fork-tender.
- Drain them in a colander and allow them to steam off excess moisture for about 5 minutes.
- Preheat your oven to 425°F (220°C) and place a large baking sheet in the oven to heat.
- Melt the duck fat in a small saucepan over medium heat. Stir in the garlic, rosemary, and thyme.
- Remove the hot baking sheet from the oven. Pour the hot duck fat mixture over the drained potatoes and toss to coat.
- Spread the potatoes out in a single layer on the baking sheet.
- Roast in the preheated oven for 40-45 minutes, flipping halfway through.
- Remove from the oven and garnish with extra fresh herbs, salt, and pepper to taste.
Notes
For even crispiness, soak the potatoes for 30 minutes to an hour before roasting and ensure they are dry before adding to the fat.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg