Roasted Potatoes with Rosemary and Duck Fat

Remember I said to save the duck fat from the fessenjan (Persian walnut pomegranate glaze with roast duck)? A while back I had read an article in the LA Times about duck fat roasted potatoes. While I normally roast potatoes in olive oil, this seemed a good a time as any to give duck fat a try. I like the sacks of purple, red, and white potatoes from Trader Joe's for $1.69 because they're cheap and the different potatoes give a slight variation in flavor. Plus, I like playing around with color when I'm cooking. :) Add a few snips of rosemary from my garden. And voila! Roasted Potatoes with Rosemary and Duck Fat You'll need: Duck fat, a few tblsps Potatoes, however many and of whatever variety you wish, quartered However many sprigs of rosemary you wish, fresh if you have it, dried if you don't Salt Freshly ground black pepper Wash and chunk potatoes. While they're draining in a colander, generously salt the potatoes and shake the colander to evenly distribute the salt. Dump into an oven-safe pan. Pour leftover duck fat on top of the potatoes. Grind black peppercorns. Add rosemary sprigs. Set in oven at 400 degrees for about 45 minutes, remember to stir the pan every 15 minutes so that the potatoes are evenly browned and the duck fat coats all the potatoes. The duck fat added a slight "meatiness," if you will, to the taste of the potatoes. UnHipLA, who stayed and had a second helping of fessenjan, was so enamored with the duck that she brought over another sack of potatoes so I could roast them in the fat for her. Enjoy! Who else made duck fat roasted potatoes? Amy of Nook & Pantry made thyme and duck fat roasted potatoes. Evidently, duck fat is lower in fat than butter! ***** 1 year ago today, the first dragonfruits from my garden.