Duck Fat Roasted Rosemary Fingerling Potatoes

Duck Fat Roasted Rosemary Fingerling Potatoes

Duck Fat Roasted Rosemary Fingerling Potatoes

Recipe:

2 lbs of multicolored fingerling or marble potatoes

3 tablespoons of duck fat

1 tablespoon dried or fresh rosemary

Salt to taste

Add potatoes to a pot of cold, salted water.  Cook on high until just soft enough that you can easily insert a paring knife. While the potatoes are boiling, heat a cast iron skillet in a 400 F oven.  Once the potatoes are soft, drain and set aside. Take the skillet out of the oven and add the duck fat.  It should melt almost instantly.   Add the potatoes, rosemary, and salt, and toss to coat.  Put the potatoes in the oven, and roast for 20 minutes or until the potatoes start to brown.

Chulent results and my award winning chulent recipe

I went with the name "Vegetarians Need Not Apply" and I won!!!!! Here is the approximate recipe:




This makes roughly the equivalent of 2 deep 9X13s




3 lbs of potatoes pealed

3 large onions sliced

1 bags of barley

1 bag of beans

3 boxes of beef stock

1 large garlic sausage (think about a foot long and an inch thick) sliced

2 medium sized Italian sausages sliced

2 lbs beef stew meat

Fat and meat for 2 lamb breasts

2 small kishkas

2 lbs assorted smoked cold cut ends (my local butcher saves the ends of their cold cuts and sells them at a discount)

1/2 an envelope of onion soup mix

Paprika

Chili Powder

Black Pepper

Honey

Ketchup

Saute the onions with the lamb fat and meat on medium heat until they start to brown and then let cool.

Add the beans, barley and beef stock to a very large foil pan (the ones that are about twice the size of a 9X13).

Quarter the potatoes and add them.

Add all the meat products, making sure that all pieces are roughly the same size.

Add both kishkas, breaking on up, and adding the other whole.

Add the onions with the remaining lamb fat and lamb meat.

Top with the onion soup mix, honey, ketchup, chili powder, pepper, and paprika to taste.

Mix, cover with foil, and cook at 225F for about 24 hours.