Refer a Friend to Earn Discounts

Duck Fat Roast Potatoes

Please a crowd with accordion-shaped roasted potatoes that are soft on the inside, and crispy on top – all with the savoury taste of duck fat, rosemary, and sea salt. Grab some sour cream and green onions for dipping, and you have a side dish that looks great, and is very easy to make.

Find a Store

Find a store that has the product featured in this recipe.

Where to Buy

Ingredients

  • 5 tbsp Fraser Valley Specialty Poultry rendered duck fat
  • 5 large white potatoes
  • 2 tbsp diced garlic
  • 2 tsp roughly chopped fresh rosemary
  • 2 tsp Favuzzi sea salt with fresh herbs (or sea salt with a pinch of thyme)

Preparation Instructions

  1. Preheat the oven to 450 degrees.
  2. Wash and scrub potatoes and pat to dry. Do not peel.
  3. Slice into the potato, but stop about 1/2 inch before the bottom. Make a slice about every 1/8 of an inch.
  4. If you need a guideline, take two wooden spoons, and place them on either side of the potato. That will prevent your knife from slicing all the way through (but you’ll still have to be careful on the sides where the potato doesn’t touch the cutting board). This technique causes the potato to fan out and crisp as you bake it.
  5. In a small saucepan, combine the duck fat with rosemary, garlic, and Favuzzi salt just until melted.
  6. Line a baking sheet with parchment paper, place prepared potatoes on top, and drizzle about 1 tbsp of duck fat mixture across each potato.
  7. Bake uncovered for one hour. Switch the oven to broil, and allow tops to get a crispy look. Watch carefully to avoid burning the garlic.
  8. Remove from oven and serve. It’s great paired with sour cream and green onions.

Our Family Loves to Farm and Produce Good Food

Our family is growing! We would like to invite you to join our FVSP family. Search for current opportunities in our career section or send your resume to resumes@twinmaple.com

Invite & Earn

X
Signup to start sharing your link
Signup