Ingredients
- 2-1/2 Tbsp. Maple Leaf Farms Rendered Duck Fat
- 2 lbs. Russet Potatoes, cut into 2-inch chunks
- 2 Tbsp. Salt
- 1 Tbsp. White Vinegar
- Salt and Pepper, to taste
- 1 Tbsp. Fresh Rosemary, rough chopped
- 1/4 cup Shredded Parmesan Cheese
Direction
- Heat oven to 500°F and remove duck fat from fridge. Place potatoes in a large pot and fill with water until potatoes are covered. Add 2 tablespoons salt and the vinegar. Bring water to a boil, reduce to a simmer, and cook 5 minutes. Drain and transfer potatoes to a large bowl.
- Add fat to bowl and toss. Season with salt and pepper to taste, and then toss again. Spread potatoes out in a thin layer on a large rimmed baking sheet.
- Bake for 20 minutes. Remove from oven, flip potatoes over and sprinkle with rosemary and parmesan. Bake another 20 minutes. Remove potatoes from oven, serve and enjoy.OrAir Fry -Arrange potatoes in a single layer in the air fryer basket. Cook at 400°F for 10 minutes, then shake the basket or flip the potatoes. Sprinkle rosemary and parmesan over the potatoes. Continue air frying for another 10 minutes, or until golden brown and crispy. Serve and enjoy.