Duck Fat-Roasted Parmesan Potatoes
Did someone say duck fat?! This dish is both crispy and creamy because duck fat helps to make the exterior of the potatoes perfectly crisp while keeping the flesh tender. The high smoke point of duck fat combined with its pure clean flavor makes it a fantastic fat for roasting just about anything. And then we add cheese.
- Serves
- 6
Directions
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Preheat oven to 425F.
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Bring a large pot of water with 1 tablespoon of salt to a boil, then add potatoes. Parboil for ten minutes, then drain and let cool in a bowl for 5 minutes to dry out a bit. The drier they are, the better they will roast.
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Toss the potatoes in the duck fat, then add 1/2 tablespoon of salt and semolina and gently flip around to thoroughly coat.
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Arrange the potatoes in a roasting pan cut side down. After 10 minutes in the oven, carefully remove the roasting pan and flip the potatoes; then roast for another 10 minutes. Roast for 20 minutes total.
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Remove from the oven when they are a crunchy golden brown.
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Serve hot, garnished with chopped rosemary and finishing salt.
From Shawnie's class “Rustic Tuscan Table”
