roastedredpotatoes2This is a fantasticly simple mate to the Butter Roasted Chicken I posted earlier.  While it’s easier to get an additional level of flavour while baking with a whole chicken, a delicious richness can be acheived using reserved duck fat, or even some bacon fat.




  • 1-2 lbs. red potatoes, chopped into 1/2″ chunks
  • sea salt
  • freshly ground pepper
  • oilive oil or reserved duck fat


If you’re not roasting a chicken, preheat your oven to 425 degrees F.  Toss the potatoes with some salt, pepper, and olive oil or your duck fat, and lay in a single layer on a jelly roll pan.  Bake for about 10 minutes, and lower the heat to 350 degrees F.  Toss occasionally and bake for an additional hour, or until soft.