I became obsessed with duck fat while living in Québec this past year. It has a delicious mild flavour that (in my humble opinion) is honestly way more appetizing than tallow, another increasingly popular (and traditional, nourishing, great alternative) cooking fat. Skip the industrialized, rancid seed oils and make your own nutrient dense, crispy potatoes in just under an hour! Trust me, making these potatoes helped me quit craving all types of processed junk food many years ago, and contribute to the sheer levels of health, mental focus and peak performance that I experience today.

Ingredients

• 4 medium organic yellow or white potatoes (I like Russet), chopped into coins or half moons

• 2 tbsp rendered duck fat (pasture raised, corn/soy-free, organic)

• Sea salt, to taste

• Freshly cracked organic black pepper, to taste

• 1-2 tsp organic/wild herbs of your choice (optional, I like rosemary, thyme, or a blend)

Method

1. Preheat the oven to 350F. Cut up your potatoes and lay them out on an oven-safe tray.

2. Place dabs of the duck fat on top of the potatoes. The arrangement doesn’t have to be perfect right now—we’re just heating up the tray to get the duck fat melted first.

3. Place tray into the oven for 5 minutes, just until the duck fat melts

4. Remove tray, toss potatoes so they’re evenly coated with the fat

5. Return tray to the oven, bake for 45-50 minutes until crispy

6. Remove potatoes and sprinkle sea salt and black pepper over them. Serve with a complete meal!