Duck Fat-Roasted Potatoes

  • 1/2 teaspoon of Baking Soda
  • 1/3 cup of Kosher Salt
  • 7 large russet potatoes
  • fresh rosemary
  • 6 tablespoons of duck fat

Place oven rack at top position, turn broiler to 475 degrees

Pour 10 cups of water into a dutch oven and bring to a boil.

Peal the potatoes and cut them into 1.5 inch pieces.

Put potatoes into dutch oven along with 1/3 cup kosher salt and .5 teaspoon baking soda.

boil 1 minute, drain, return to pot and place over low heat and shake pot until surface moister is gone (2 minute).

Remove from heat add 5 tablespoons of duck fat 1 teaspoon of kosher salt.

Mix for 30 seconds.

Roast evenly on sheet for 15 minutes, remove and flip, roast until golden 12-15 minutes.

Combine rosemerry and 1 tablespoon of duckfat, pour over potatoes and flip to mix.

Roast for 3-5 more minutes, season with salt and pepper to taste serve immediately.