Duck Fat Roasted Fingerling Potato Recipe
Quick and easy roasted fingerling potato recipe.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Side Dishes
Cuisine: American
Servings: 8 servings
Calories: 169kcal
Author: Cheryl Bennett
- 2 1/2 lbs. fingerling potatoes washed and sliced lengthwise
- 3 tbsp. duck fat melted (*see note)
- 2 tsp. kosher salt more or less to taste
- 1/2 tsp. ground black pepper
- 1 1/2 tbsp. whole grain mustard
- 2 tsp. sherry vinegar
- 1/4 c. chopped parsley
- 2 tbsp. chopped chives
Preheat oven to 400°F / 200°C / Gas Mark 6.
Scrub potatoes and rinse under cold running water, then drain well.
Slice potatoes lengthwise. In a medium mixing bowl, toss with duck fat, salt and pepper.
Place potatoes, cut side down, on baking sheet and roast for 22 - 25 minutes, or until easily pierced with a knife.
Allow potatoes to cool slightly (enough to handle them), then toss in a medium mixing bowl with whole grain mustard, sherry vinegar, parsley and chives.
Adjust seasoning, if needed, and serve warm.
Duck fat is solid when cold, soft at room temperature and has to be heated to melt.
Always store in the refrigerator after opening.
Serving: 5ounces | Calories: 169kcal | Carbohydrates: 29g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 620mg | Fiber: 3g | Sugar: 1g