Duck fat potatoes

These potatoes are not just roasted. They are duck fat roasted. I don't know of a better way to cook potatoes than in duck fat. 

Butter - very tasty, olive oil and rosemary - very tasty, duck fat - freaking awesome. And there's no excuse not to make them. Duck fat is not hard to find. Talk to your butcher.

Recipe

Small new potatoes - from the farmer's market is off the scale but any will do
Duck fat
Salt

That's it. It's that easy.

Pre-heat a heavy cookie sheet (one with sides) in a 400F oven (350-425F is fine - go with whatever your oven needs to be at for anything else you are cooking). Boil the potatoes in well salted water until just tender - about 15 minutes. Drain and press lightly on each potato individually to split the skin. This is the only real work in this recipe but it makes all the difference.

Duck fat roasted potatoes

Add duck fat to pre-heated cookie sheet (enough to make sure there will be fat to baste - like a tablespoon per 10 small potatoes. Spoon melted fat over the potatoes, making sure you get some into the nooks and crannies you created by splitting the potatoes. Roast them for around 10 minutes. Baste again - maybe shake them up to make sure they brown evenly. Another 10 minutes, baste and shake. Another 10 minutes, baste and shake. When you are happy with them remove from oven, transfer to a bowl and toss with salt to taste. 

Serve and prepare to be told you are an amazing cook. Never tell...

The duck in the picture is confit done sous vide. I'd post the recipe but it's internet standard. 167F for 12 hours. I froze these still in the vac pac, thawed them and broiled them. Once the smoke cleared and the fire alarm shut up dinner was great.