6–10 baby gold or red fingerling potatoes – washed and dried
1 to 1-1/4 cup duck fat or olive oil
3 garlic cloves – smashed
4 sprigs of thyme
1 sprig of rosemary
1 TBL sea salt
Instructions
Preheat oven to 225
Tightly arrange potatoes in a single layer with the garlic, rosemary, thyme and salt in a small oven proof glass or ceramic baking dish
Add the duck fat or oil until it covers the potatoes and bake, covered for 2 hours and 15 minutes. Test the potatoes with a toothpick or slim skewer. They are done when it penetrates without any effort.
Remove the pan and allow the potatoes to cool to room temperature while resting in the fat
Remove the potatoes and serve immediately, or store them covered in fat in an airtight container. Refrigerate until ready to serve
If serving immediately, strain out the garlic and herbs and make another batch with fresh herbs, or reserve the seasoned fat or oil for other uses