Roasted Potatoes with Sage in Duck Fat

Everyone needs a solid potato side and this one from Chef Jet Tila fits the bill. It's easy to make, has good flavor and uses duck fat, a chef's secret weapon. This rich dish just tastes so dang delicious. Serves 6.


3 Lbs Baby Dutch Yellow potatoes

1 cup sage leaves

6 garlic cloves, smashed

½ cup duck fat

To taste sea salt and cracked black pepper


Preheat oven to 375°F.

Place the potatoes in a pot of salted cold water and bring to the boil.

Cook for 10 minutes or until tender.

Drain, allow to cool slightly, and cut each potato in half.

In a hot cast iron pan, add the duck fat, the cut potatoes, smashed garlic, and sage leaves.

Sprinkle with salt and pepper.

Bake for 30–40 minutes or until golden and crispy.


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