Rougie Duck Fat Potatoes

Roasted potatoes

R00085 Duck Fat in Jar


1 1/2 pounds fingerling potatoes, scrubbed clean Kosher salt
3 tablespoons Rougie Duck Fat

Camargue Fleur de Sel to taste 


  • Cover potatoes with cold water in a saucepan and bring to a boil over high heat. 
  • Reduce to a simmer and cook until potatoes are completely tender, about 10 minutes. 
  • Drain and allow to cool five minutes.
  • Split potatoes in half lengthwise while heating duck fat in a non-stick skillet over medium heat until melted. 
  • Turn off heat and add half of potatoes, cut side down. 
  • Return to high heat and cook until crisp and golden brown, about 5 minutes. 
  • Transfer to paper towel-lined plate. Add remaining potatoes to skillet cut-side down and repeat. Serve immediately, sprinkled with coarse sea salt.

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