Duck Fat Potatoes

Start by peeling your potatoes and cutting them into uniform 3-inch chunks to ensure even cooking. Place them in a large pot, cover with cold water, and add 1 tablespoon of table salt.

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While the potatoes are simmering, set your oven to preheat at 450°F.

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In a small saucepan, melt the duck fat over low heat. Add the chopped rosemary to infuse the fat. Keep it on the lowest heat setting just to keep the fat liquid.

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Drain the potatoes and let them steam dry for a moment or two. Then, give them a shake in the pot to rough up the edges (this is the secret to creating more surface area for that ultimate crunch). Sprinkle the semolina and kosher salt over the potatoes, and toss.

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Full recipe & nutritional info on bakedbree.com