Servings: 6 servings
Calories: 241kcal
Ingredients
- 2½ lbs Yukon Gold potatoes
- 5-6 tablespoon duck fat
- 1 bunch chives, minced
- 1 tablespoon flaky sea salt more if you like it saltier
- 1 teaspoon fresh ground pepper
Instructions
- To begin, peel the Yukon golds and cut them into even-sized, large chunks.
- Add the chunks to a pot of cold water. Bring this pot to a boil and cook the potatoes just about 10 minutes after the boil starts.
- While the potatoes boil, place the roasting dish with the duck fat into a preheated 425° oven to get nice and hot.
- Next, drain the potatoes into a colander and let any remaining water evaporate. They need to be very dry.
- Return the potatoes to the pot, cover with the lid, and give the potatoes a good shake to rough up the outsides of the potatoes.
- CAREFULLY, remove the roasting pan from the oven. CAREFULLY, spoon the potatoes into the roasting dish. You want to take your time to avoid any splashing of the oil.
- Take care to coat each potato piece in the fat and return to the oven. Roast them at 425° for 20 minutes. Remove potatoes from the oven and CAREFULLY flip each one over.
- Return the roasted potatoes to the oven for an additional 15 minutes. Remove this from the oven, flip the potatoes and repeat this for at least 2 more times. The idea is to give each side of the potato time to crisp up.
- After the final flip and cook, you should have the most lovely, crispy roast potatoes ever. Let them cool for just a few minutes and top with minced chives, flakey sea salt, and fresh ground pepper.
- Enjoy!
Nutrition
Serving: 1serving | Calories: 241kcal | Carbohydrates: 33g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 1174mg | Potassium: 802mg | Fiber: 4g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 38mg | Calcium: 25mg | Iron: 2mg
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