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Duck Fat Potatoes/Pomme de Terre Sarladaise



  • 1 kg potatoes
  • 3-4 cloves of garlic
  • 1 tablespoon rosemary
  • 3 tablespoons of duck fat
  • salt and pepper


  • Rinse the potatoes well under cold water and cut off any odd bits.
  • Cut the potatoes equally, into half-inch or bigger pieces.
  • Place the potatoes in a large pot of cold water and bring to a boil.
  • Place a large cast iron or oven proof skillet in the oven and preheat it to 450F.
  • Mince garlic and rosemary.
  • Once the potatoes have boiled for about 5 – 10 minutes, check to see that they are fork soft.
  • Drain the potatoes and return to the hot pot.
  • Toss the potatoes around the hot pot, slightly rounding the edges of them.
  • Take the hot skillet out of the oven and place it back on the stove top.
  • Add 2 tablespoons of duck fat to the skillet then add the potatoes and toss to coat well.
  • Add the garlic, rosemary, salt and pepper to the potatoes and coat well.  
  • Return the skillet to the oven and let roast for 20 minutes at 450F.
  • Add another tablespoon of duck fat if necessary, leave until crisp and brown (30 min max).

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