Ingredients
- 1-1/2 lbs fingerling potatoes or mixed purple, white and red baby potatoes
- 2 tbsp duck fat, room temperature
- salt and pepper to taste
- 2 tbsp fresh rosemary, roughly chopped
Directions
- Pre-heat oven to 400°. Rinse potatoes and pat dry. Place them in a baking tray or glass baking dish large enough to hold them in a single layer. Drizzle duck fat, or olive oil, over the potatoes and toss them with a wooden spoon to coat them evenly. Season them generously with Maldon sea salt and fresh black pepper. Sprinkle the rosemary over the mixture, then stir to coat. Transfer the baking dish to the oven and roast for about 30 minutes, stirring halfway through. The potatoes are done when a sharp knife easily pierces larger potatoes. Transfer to a serving bowl, garnish with rosemary sprigs and serve immediately. Serves 4-6
