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Duck Fat Potatoes with Parsley and Lemon Recipe
Nov 29, 2012 @ 3:48 PM
Posted by
Daily Value: 11%
Servings: 4
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 219Daily Value: 11%
Servings: 4
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 10g | 15% |
| Saturated | 3g | 16% |
| Carbs | 30g | 10% |
| Fiber | 4g | 16% |
| Sugars | 1g | 0% |
| Protein | 4g | 7% |
| Cholesterol | 10mg | 3% |
| Sodium | 594mg | 25% |
| Calcium | 28mg | 3% |
| Magnesium | 42mg | 10% |
| Potassium | 745mg | 21% |
| Iron | 2mg | 9% |
| Zinc | 1mg | 4% |
| Vitamin A | 321IU | 6% |
| Vitamin C | 40mg | 67% |
| Thiamin (B1) | 0mg | 9% |
| Riboflavin (B2) | 0mg | 3% |
| Niacin (B3) | 2mg | 9% |
| Vitamin B6 | 0mg | 25% |
| Folic Acid (B9) | 34µg | 8% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 2% |
| Vitamin K | 65µg | 82% |
| Fatty acids, total monounsaturated | 5g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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Ben Fink
The French have known this forever, whereas here, in the beautiful States, it just became the next big thing: There is nothing more wonderful you can do to potatoes than to cook them in duck fat. Where do I get duck fat, you ask? Cook a single Moulard duck breast half, and you'll easily render off a cup and a half. Strain out the brown bits, and you can store the fat almost indefinitely in the refrigerator. And don't feel guilty — you're using only a tiny bit.
INGREDIENTS
- 1 1/2 pounds fingerling potatoes, halved lengthwise
- 3 tablespoons duck fat, melted
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley leaves
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice
DIRECTIONS
Preheat the oven to 450 degrees.
In a mixing bowl, toss the potatoes, duck fat, salt, and pepper to coat. Spread in an even layer on a baking sheet and roast until the cut sides of the potatoes are golden and crispy, 25-30 minutes. Transfer to a serving bowl, and mix in the parsley, lemon zest, and juice. Serve hot.
