4 servings

Ingredients
• 4 medium sized yellow potatoes, peeled and cut in to medium-large chunks
• 1/4 cup Lac Brome Lake Rendered Duck Fat
• Salt

Preheat oven to 450’F. Place potatoes in cold, salted water and bring to a boil. Boil until JUST barely fork tender. Drain in to a mesh strainer and shake to create shaggy edges.

Season generously with salt and allow to sit for 5 minutes to dry. In a cast iron skillet, add the duck fat and place in the oven for 5-10 minutes until shimmering and hot.

Being very careful – remove the pan from oven, add potatoes, one at a time (cut side facing down). Place back in oven and cook for 20 minutes, remove skillet and flip potatoes. Cook for an additional 15-25 more minutes until potatoes are crispy and golden on the outside, and light and fluffy in the interior.

Recipe by Chef Dany Duguay