Ingredients
6 tablespoons Duck fat
3 pounds Yukon Gold Potatoes
2 sprigs Rosemary
2 tablespoons Kosher Sat and Freshly Cracked Pepper
2 tablespoons White Vinegar
Preparation
Preheat oven to 450'
Place potatoes in large pot with cold water and 3 TB of salt and 2 tbs of vinegar. Bring to boil over med hi heat and partook until exteriors are just tender, 4-5 minutes. Drain and transfer to mixing bowl
Spoon duck fat over potatoes and toss to coat evenly. Don’t worry about rough edges/broken pieces.
Spread on cookie sheet lined with aluminum foil. Season with salt and pepper, and sprinkle with rosemary
