Pan-Roasted Red Potatoes
Ingredients11 m servings 98
- Melt duck fat in a large skillet over medium-high heat until shimmering, about 1 minute. Add potatoes; cook, stirring minimally, until potatoes are golden brown, 5 to 10 minutes. Drain excess fat.
- Combine parsley, salt, and white pepper in a bowl; toss over cooked potatoes to coat evenly.
- Cook's Notes:
- If you are a fan of white pepper, you can increase the amount to 1/2 teaspoon, which is the amount we use when we cook this dish. I dropped it down for the sake of this recipe since not everyone is as big of a fan as we are of the ingredient.
- Feel free to use bacon fat instead of duck fat; you can also substitute olive oil for duck fat to make this dish vegetarian.
Per Serving: 98 calories; 6.5 9.3 1.2 6 586 Full nutrition
ReviewsRead all reviews 3
This was amazing! The duck fat gives the potatoes such a rich and deep flavor. I did end up adding more herbs but it is great as written too. 5 stars all the way!
Delicious and the way to go when the oven is occupied with a prime rib.