Even though it’s spring, it’s still cold enough outside that I’m wearing sweaters and craving all manner of roasted goods. These roasted potatoes have become my go-to: sprinkled with savory herbs, it’s the crispy duck fat coating that makes these potatoes special. It’s worth seeking out a jar of duck fat for your cooking: a little bit goes a long way in adding a layer of richness and umami.
4 pounds small Yukon Gold potatoes
2 teaspoons salt, divided
2 tablespoons duck fat, melted
2 teaspoons red wine vinegar
1 teaspoon chili powder
1 teaspoon garlic powder
2 teaspoons paprika
1 teaspoon onion powder
1. Preheat oven to 450F degrees. Place potatoes in a large pot and add water to cover by 1 inch. Season with 1 tablespoon salt and bring to a boil over high. Reduce heat to medium, and simmer until potatoes are tender, about 10 minutes. Drain potatoes and let stand until cool enough to handle.
2. Arrange potatoes on a rimmed baking sheet. Place a heavy plate on potatoes and press down gently to slightly crush potatoes without breaking them apart. Drizzle potatoes with half of the melted duck fat; turn potatoes to coat.
3. Roast potatoes in preheated oven until bottoms are golden, about 20 minutes. Remove from oven, and drizzle with remaining melted duck fat; turn potatoes to coat. Return to oven, and roast until crispy and golden brown, 25 minutes.
4. Transfer potatoes to a large bowl. Sprinkle with vinegar, chili powder, garlic powder, paprika, onion powder, and remaining 1 teaspoon salt; toss to combine. Place potatoes on a platter and serve.