Crispy Roasted Potatoes
- 1 kg russet potatoes, peeled and cut in 1-1/2-inch (4 cm) pieces
- ¼ cup (60 mL) ducks, goose, beef or chicken fat (or 2 tbsp each olive oil and melted unsalted butter)
- ½ tsp (2 mL) salt
- Pinch pepper
- In large saucepan of boiling salted water, cook potatoes just until forktender, about 6 minutes. Drain well.
- In roasting pan, heat duck fat in 450 F (230 C) oven just until beginning to smoke, about 4 minutes. Remove from oven; standing back and averting face, add potatoes. Sprinkle with salt and pepper; stir to coat. Roast, turning potatoes every 20 minutes, until golden, 50 to 60 minutes.