Description
A potato roasted in duck fat is one thing, but to season with truffle salt, just takes it to a whole, out of this world level.
Ingredients
Scale
- 1 kg baby potatoes
- 3 tblsp duck fat
- a good pinch truffle salt
- pinch black pepper (freshly ground)
Instructions
- Preheat oven to 210°c.
- In a pot, pop in the potatoes and fill with enough water to cover them. Boil for 30 minutes or till cooked through.
- Drain and transfer the potatoes to a roasting dish. Press the back of a fork into the center of each potato to “smash” it. Be careful not to crowd the pan. Drizzle the duck fat over the potatoes. Pop them into the oven and roast till golden brown (approx. 40 minutes)
- While hot, Season with truffle salt and freshly cracked black pepper
Notes
Not a fan of truffles? Substitute the truffle salt for your favorite salt flakes!
When baking duck fat roasted potatoes, make sure your oven is nice and hot. Otherwise, the potatoes will just stew in the duck fat. We want crispy roast potatoes. Fluffy on the inside and golden on the outside!
If you find your potatoes aren’t roasting evenly, I sometimes like to brush hot duck fat over each potato halfway through cooking.
Nutrition
- Serving Size:
- Calories: 172
- Sugar: 1.9 g
- Sodium: 414.3 mg
- Fat: 6.6 g
- Carbohydrates: 26.4 g
- Protein: 2.8 g
- Cholesterol: 6.4 mg