I don’t want to brag and I don’t like throwing the word “perfect” around too much, especially when I’m talking about my own work, so let’s just call these Sarah’s “really, really good” roasted potatoes.
But you know what I’m thinking.
(They’re the best! Perfect! Spectacular! To-die-for! Amazing! Life-changing!)
This is my favorite way to roast potatoes and if it isn’t yours already, it might be very soon.
Start by getting your hands on small creamer potatoes. And you know how whenever I cook duck, I beg you to save the fat? This is why. It’s my preferred fat for potatoes, but if you don’t have any, you can use a combination of butter and olive oil.
Scrub the potatoes and cut them in half. I leave the skin on, you know, for my health. Wait, we’re cooking potatoes in duck fat, why would I mention health? I leave the skin on because I actually prefer it, plus I’m lazy. Melt the duck fat (or butter) in an ovenproof skillet on the stovetop. I like to add a few sprigs of rosemary or a couple of cloves of smashed garlic to infuse the fat with more flavor.
Place the potatoes, cut-side down, in the hot pan and sear until they form a lovely golden brown crust. And flip. Yeah, baby. Please don’t hate me for channeling my inner Guy Fieri for a moment…it’s totally called for. Sprinkle liberally with kosher salt and add a splash of stock to the pan. The stock is going to keep our potatoes moist and creamy while they bake. Luscious, even.
Transfer the pan to the oven and roast until they’re unbelievably creamy inside with beautifully bronzed tops.
Perfect? That’s for you to decide.
- 1 # small Gold "Creamer" Potatoes, well scrubbed and cut in half
- 1 Tbsp. Duck Fat (or a combination of butter and olive oil)
- 2 sprigs Rosemary
- ½-1 c. Chicken Stock, hot
- Kosher Salt
- Preheat oven to 400°.
- Heat the duck fat with the rosemary in an ovenproof skillet over high heat. Place the potatoes in the skillet, cut-side down and cook until golden and crisp, about 8 minutes. Flip the potatoes and sprinkle liberally with kosher salt. Add chicken stock to cover the bottom half of the potatoes but be sure to leave the crispy tops exposed. How much stock you need will depend largely on how big your pan is.
- Transfer the potatoes to the oven and roast until the interior of the potatoes is cooked and very creamy and the tops are quite dark, about 20 minutes.