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Nutrition Facts
Serving Size 128 g
(Approx. 8 Servings)
Amount Per Serving
Calories 210 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 60 mg 3%
Total Carbohydrate 20 g 7%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 3 g
Vitamin A 2% Iron 6%
Vitamin C 40% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Crispy Duck Fat Roasted Potatoes
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
8  People


Recipe makes 8 Servings

1/4 Tsp baking soda
2 Lb butter reds potatoes, peeled, washed and cut into bite size pieces
1/2 cup(s) Rougié Duck Fat, divided use
1 Tsp Adams Reserve Peppercorn & Garlic Sear-n-Crust Rub
2 Tbsp fresh Italian parsley, chopped
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Preheat oven to 425ºF. Bring 2 quarts of water to a boil in a pot then stir in baking soda to combine. Add potatoes and cook 12 to 15 minutes, or until tender but not mushy.
Drain potatoes and place in a bowl with half the duck fat and Adams Rub. Stir vigorously to form a paste on the potatoes (it will become the crispy part later).
Place remaining duck fat on a baking sheet and melt in oven for a minute or two. Spread potatoes on pan in an even layer and roast 30 minutes, turning every 10 minutes, or until crispy.
Remove potatoes to a plate and garnish with chopped parsley. Serve immediately.


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