This 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.