- 2–2¼ pounds potatoes, washed and cubed
- 2 tablespoons duck fat, room temperature
- 2 teaspoons salt
Preheat oven to 425°.
Place the potatoes in a large saucepan of water. Bring to a boil and cook for about 10–12 minutes, until they are fork tender but still have a bit of a bite to them.
Drain the potatoes and place them on a baking sheet covered with parchment paper. Toss them with the duck fat and the salt.
Place them in the oven and roast them for 35–45 minutes until they are crispy.
*For related recipes: Maple Syrup Brunch for Six