So, you know how there are just certain things you go to the trouble to prepare just to harvest the end result? A whole duck just to capture the delicious rendered fat? An entire pound of bacon to, once again, harvest the delicious fat?
This year, I knew I was going to be hosting two Thanksgiving meals, so I decided to roast a duck just for the fat. I didn’t have any plans for that fat until Christmas day, when I decided to roast some potatoes in that delicious fat and then broil them until golden. These are super easy to make, and really delicious hot from the oven kissed simply with sea salt.
- 1 russet potato per person, peeled and chopped into long, slender planks
- 3 Tablespoons duck fat
- 2 Tablespoons olive oil
- 1 Tablespoon sea salt
Preheat oven to 365 degrees F. Move a rack to the top 1/3 of your oven.
Add the duck fat and the olive oil to a roasting tray and place in the hot oven for 5 minutes, until the fat melts and coats the bottom of the tray.
Remove the tray from the oven, and (working quickly) add the chopped potatoes in a single layer.
Sprinkle the potatoes with salt and place in the oven on the top rack.
Roast for 35 minutes until golden and crispy outside, and fluffy inside. Flip once about halfway through.
If it’s taking a bit longer, broil on Hi until they start to crisp up once the potatoes are cooked through.
Place the hot fries a plate lined with kitchen paper to remove the excess fat.
Sprinkle with salt while still hot.