Thursday, June 20, 2013

Lemon-rosemary roasted baby potatoes

This year I got an early start on the potted herbs on my balcony and so far they seem to be thriving. It's great to be able to step outside and pluck some basil leaves to toss into a tomato-and-bocconcini salad, or to liberally sprinkle fresh dill over a fillet of salmon. 

This recipe is a classic, elevated with duck fat. Cut 2 lbs baby potatoes in half and parboil. Pat dry, then toss in 4T melted duck fat. Spread potatoes out on a baking tray, then sprinkle with the juice of one lemon and a generous quantity of fresh rosemary. Season with garlic powder, salt and pepper. Tuck additional lemon slices amongst potatoes. Broil until potatoes are nicely browned, then serve with additional lemon slices. 


  1. Ooh yum!! I love baby potatoes but I've never cooked with duck fat?

    1. It gives a nice flavour. I bought mine at Saslove's in the market and use it on special occasions. Try it!


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