Roasted Duck-Fat Potatoes

Roasted Duck-Fat Potatoes

Roasted Duck-Fat Potatoes


  • 3 pounds baby or small potatoes, halved if large
  • ¼ cup duck fat, melted
  • 2 ½ teaspoons kosher salt, plus more to taste
  • ½ teaspoon ground black pepper
  • 6 thyme sprigs
  • 1 bay leaf, torn into pieces
  • 6 garlic cloves, smashed
  • Nutritional Information
      • Nutritional analysis per serving (10 servings)

        154 calories; 5 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 2 grams protein; 5 milligrams cholesterol; 337 milligrams sodium

    Note: The information shown is’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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  1. Heat oven to 450 degrees. On a rimmed baking sheet, toss together the potatoes, duck fat, salt and pepper. Lay thyme sprigs and bay leaves on top.
  2. Roast for 30 minutes, then toss the garlic into the potatoes and reduce oven heat to 350 degrees. Continue to roast until potatoes are fork-tender, another 15 to 25 minutes. Remove thyme and bay leaves and serve, or let cool for up to an hour then reheat, uncovered, at 350 degrees just before serving.

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