Roasted Fingerling Potatoes

I am not one for bragging about my own cooking, in fact I would say that if anything I need to work on my self-confidence when presenting friends and family with offerings designed to please their gastronomic senses. However, I can say with the utmost self-assuredness that I make absolutely perfect roasted fingerling potatoes and I have many people that could testify on my behalf. There are two important aspects of my method and both will ensure a delicious and tender fingerling potato: first of all, par-boil the potatoes for ten minutes in salted water as fingerlings tend to be slightly on the woody side and secondly, if you can find it and aren’t a vegetarian use rendered duck fat for roasting purposes, you won’t believe the difference this will make in flavour. I get my duck fat at Les Amis du Fromage in Vancouver, many other fine food stores should also carry this product. If you’re vegetarian or can’t find rendered duck fat any mild oil with a high smoke point will do (so don’t use your best extra virgin olive oil for this recipe.) Even though the fingerling potatoes are par-boiled they still need plenty of time in a very hot oven so make sure that you give yourself plenty of time and don’t be tempted to take them out early – I promise you that the wait is entirely worth it.

roasted fingerling potatoes:

About 2 lbs. of fingerling potatoes, scrubbed clean and with the peels left on

1 Tbsp. sea salt

2 Tbsp. rendered duck fat

Additional sea salt to taste

Freshly ground pepper

2 Tbsp. flat leaf parsley, chopped roughly

1. Preheat the oven to 425 degrees. Place the clean fingerling potatoes in a large pot and cover with water and 1 Tbsp. of sea salt. Bring to a boil and allow to cook for 10 minutes, drain and set aside.

2. In a rimmed glass baking dish (I often use a glass pie plate) melt the 2 Tbsp. of rendered duck fat in the hot oven for about 10 minutes. Working quickly take the glass baking dish out of the oven and carefully add the fingerling potatoes, taking care not to burn yourself. Add any additional salt you would like and place in the oven for 45-60 minutes, tossing occasionally so that the potatoes are evenly roasted on all sides.

3. When the fingerling potatoes are browned take out of the oven and immediately toss with the freshly ground pepper and the parsley. Serve at once with practically anything or eat by themselves.

I am having pangs of homesickness attacks the last couple of days; I have been talking about my wedding plans with my mom and missing my dad and wondering how my little sister is doing. Royal City always somehow makes home seem closer, my heart roams a little bit less when I listen to something that I loved throughout high school and university; I begin to attach emotional meaning to a constant soundtrack I have playing throughout my life. This song makes me feel closer to snow, family, and that elusive smell of familiarity that I’m always searching for.

Royal City – Baby Let Your Heart Out

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