Roasting is often the easiest way to cook vegetables. Crank up the oven heat, drizzle everything with olive oil and wait until caramelization starts to creep across the baking sheet. Taking a couple of extra steps, however, can turn an already-delicious side dish into something transformative. As outlined in The Cottage Kitchen, parboiling potatoes before slathering them in duck fat for roasting (and topping with quality Parmesan and fragrant rosemary mid-way through) results in a crisp exterior, creamy interior and hard-to-resist umami notes. You’re welcome.
Serves 6 to 8
2.2 pounds small potatoes, peeled and chopped
6 tablespoons duck fat
Coarsely ground black pepper
Leaves of 6 to 8 sprigs of rosemary, finely chopped
1 cup freshly grated Parmesan
1. Preheat the oven to 350 degrees Fahrenheit.
2. Place the potatoes in a large saucepan and cover with cold water. Bring to a boil over high heat and cook until parboiled, 6 to 8 minutes. Drain and shake them roughly in a colander to remove excess water.
3. Place a roasting pan large enough to hold all the potatoes in a single layer in the oven to preheat for 5 minutes. remove from oven and spread the duck fat over the bottom of the pan. Pour the potatoes into the roasting pan and stir well to ensure all the potatoes are covered with the fat. Season with salt and pepper to taste and stir well.
4. Bake for 25 to 30 minutes. Remove the potatoes from the oven and sprinkle with rosemary and Parmesan. Shake or stir thoroughly to ensure each potato is well coated. Bake until the potatoes are crisp and lightly brown, 20 to 30 minutes more.
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