2 lbs. assorted potatoes: fingerlings, red, small sweet, small russet, Peruvian blue
2 Tbsp. rendered duck fat (sold at specialty grocers)
1 Tbsp. rosemary, finely minced, or 1 sprig stemmed and minced
1/2 tsp. caraway seeds
1/2 tsp. salt
1/4 tsp. black pepper
Preheat oven to 400°.
Thoroughly wash and dry potatoes. Cut in halves or quarters, depending on the size of the potatoes.
In a small saucepan, melt rendered duck fat.
In a bowl, toss together the potatoes, melted fat, herbs and seasonings.
Spread onto a lined baking sheet, scraping bowl with a rubber spatula to get all the fat.
Roast potatoes 45 minutes, stirring after 25 minutes and again at 35 minutes. Cut sides should be caramelized to a rich brown, and insides soft.
Rendered pork fat can be used instead, but duck fat helps level the roasting time of the various potato types and has a richer flavor.
From the cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen
Photo by Alison Shaw