Yes, you might think that this post is about the lovely steak in the photo, but it’s actually about the potatoes … that are roasted in duck fat. OMG, so yummy. Perfect Sunday evening meal.
1 pound small potatoes (Trader Joes sells bags of the multi-color ones)
4 tablespoons olive oil
freshly ground black pepper
3 large sprigs of fresh thyme, leaves removed and finely chopped (plus 1 additional sprig for garnishing)
Preheat oven to 450F. As the oven is warming up, place a small cast iron skillet (I used a 8 inch one) in the oven to heat as well.
Rinse and dry the potatoes thoroughly. Using a metal or wooden skewer, or a sharp pointy knife, poke each potato a few times. Toss in a bowl with 2 tablespoons of the duck fat, pepper, and salt.
Once the oven is hot, carefully remove the cast iron skillet. Add another tablespoon of duck fat and swirl to coat the bottom. It will sizzle. Place the potatoes evenly in the skillet (they can be more than one layer). Roast at 450F for 15 minutes. Carefully flip the potatoes (or use a spoon to rotate them) and roast for an additional 15 minutes, or until the potatoes are caramelized, crispy, and fork-tender.
In the meantime, place the remaining tablespoon of duck fat and the thyme in a small bowl with the thyme and microwave until melted (only about 15-20 seconds).
Remove the potatoes from the oven, place on a rack. Add the duck fat and thyme and toss the potatoes gently with a spoon or tongs until they are evenly coated (the reason that you wait until the end to do this is that you don’t want the herbs to burn). Re-season with salt and pepper as needed. Garnish with the remaining sprig of thyme and serve immediately.