Duck Fat-Roasted Potatoes

Steps

1. 1

   Adjust oven rack to the top position, place a rimmed baking sheet on the rack, and preheat the oven to 475°F (250 °C) (245°C (475 °F)).

2. 2

   Bring 10 cups of water to a boil in a large Dutch oven over high heat.

3. 3

   Add the cut potatoes, 1/3 cup of salt, and the baking soda to the boiling water.

4. 4

   Return the water to a boil and cook the potatoes for exactly 1 minute.

   Start 1-minute timer
5. 5

   Drain the potatoes thoroughly and return them to the pot.

6. 6

   Place the pot over low heat and cook, shaking the pot occasionally, until the surface moisture on the potatoes has evaporated, about 2 minutes.

   Start 2-minute timer
7. 7

   Remove the pot from the heat. Add 5 tablespoons of the duck fat and 1 teaspoon of salt.

8. 8

   Mix with a rubber spatula for about 30 seconds until the potatoes are coated with a thick, starchy paste.

   Start 30-second timer
9. 9

   Carefully remove the hot baking sheet from the oven. Transfer the potatoes to the sheet and spread them into an even layer.

10. 10

    Roast the potatoes for 15 minutes.

    Start 15-minute timer
11. 11

    Remove the sheet from the oven. Using a thin, sharp metal spatula, turn the potatoes.

12. 12

    Return the sheet to the oven and roast until the potatoes are golden brown, about 12 to 15 minutes.

    Start 15-minute timer
13. 13

    While the potatoes continue to roast, combine the chopped rosemary and the remaining 1 tablespoon of duck fat in a small bowl.

14. 14

    Remove the sheet from the oven. Spoon the rosemary-fat mixture over the potatoes and turn them again to coat.

15. 15

    Continue to roast until the potatoes are well browned and the rosemary is fragrant, 3 to 5 minutes longer.

    Start 5-minute timer
16. 16

    Season with additional salt and pepper to taste and serve immediately.