Duck Fat Roasted Fingerling Potatoes

Duck Fat Roasted Fingerling Potatoes

I was first introduced to the wondrous, magical combination of potatoes and duck fat a few years ago. It was Christmas Eve, and Matt and I were enjoying a romantic dinner at Butter, Alex Guarnaschelli’s restaurant. We split the duck fat potatoes as a side dish – the first time for either of us to try such a thing – and both of us had a *food moment*.

roasting fingerling potatoes

I knew I’d be making them at home. I actually made these last spring, for a celebratory anniversary dinner, but summer crept up before I knew it, and I didn’t share them all summer because, well, they just seem kind of heavy and not so warm-weather friendly. They are actually not so heavy as they sound, but they are a fairly rich dish.

fingerling potatoes, roasted

Since fall is quickly approaching, I figured now was a great time for posting this recipe. It’s very seasonally appropriate, utterly delicious, and would be a fantastic addition to a holiday table spread or a fall dinner party. That will certainly be the case in my house in the coming months, and I hope these become a staple for you as well.

duck fat roasted fingerling potatoes

Just one recipe note: duck fat is becoming more widely available these days, and most regular grocery stores carry it. Whole Foods carries it all the time without a doubt, so if you have one local to you, check there. If you’re striking out all around, you can order some online here. Enjoy!

Duck Fat Roasted Fingerling Potatoes

{One year ago: Fried Summer Squash with a Horseradish Dipper}

Source: In My Kitchen by Ted Allen

1 ½ lbs. fingerling potatoes, sliced in half lengthwise
3 tbs duck fat, melted
1 tsp kosher salt
½ tsp freshly ground black pepper
¼ cup chopped flat-leaf parsley
1 tsp lemon zest
1 tbs fresh lemon juice

Preheat your oven to 450 F.
In a mixing bowl, toss the fingerlings, duck fat, salt and pepper to coat thoroughly. Spread in an even layer on a lightly greased baking sheet and roast until the cut sides of the potatoes are golden and crispy, 25 to 30 minutes.
Transfer to a serving bowl or platter and mix in the parsley, lemon zest, and lemon juice. Serve hot.

3 responses to “Duck Fat Roasted Fingerling Potatoes

  1. Pingback: Pumpkin and Fried Sage Pizza, Plus a Thanksgiving Round-Up | The Texan New Yorker

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