Duck-fat Fingerlings Recipe
with shallots and herbs.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Preheat your oven to 400°F (200°C). Wash the fingerling potatoes thoroughly and pat them dry. Cut any larger fingerlings in half lengthwise for even cooking.
- 2
Sauté Shallots
In a skillet over medium heat, melt the duck fat. Add the sliced shallots and sauté until they are soft and translucent, about 3-4 minutes.
- 3
Toss Potatoes
In a large bowl, combine the fingerling potatoes with the sautéed shallots, fresh thyme, fresh rosemary, salt, and black pepper. Toss well to coat the potatoes evenly.
- 4
Roast the Potatoes
Spread the potato mixture in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy, flipping halfway through.
- 5
Serve
Remove from the oven and let cool slightly. Serve warm, garnished with additional herbs if desired.