I made the absolute best roasted potatoes last night and my husband wanted to know what made them so additively fantastic. Well, the secret my friends and fellow food lovers, is Rougie, French duck fat. I get mine at > Coastal Seafood's St. Paul location. Just a tablespoon mixed with a heap of fresh from the farmer's market potatoes cut in half, a dash of > Fleur de sel, a few sprigs of rosemary from your garden and voila! the best potatoes, hands down, ever(and no, I'm not getting paid to wax poetic on this golden yummyness, I just really like it and know you will too).
You don't have to purchase imported duck fat, you can actually make this stuff yourself. My dad tells me his mother had a bowl of duck and goose fat she rendered herself which sat next to the stove in her kitchen. She loved it spread on toast, for frying eggs, and of course for potatoes, too. My grandmother made a roast duck or goose about once a month, and was careful to use all parts of every animal she ate, which includes the fat (chicken fat, or in Yiddish, "schmaltz", is also a yummy, traditional cooking fat). She was Eastern European, Jewish, and a survivor of the second world war, and had been taught by those that came before her to not waste any good food. The fat of a nicely roasted bird is certainly good food!
I am sharing this post for Food Renegade's > Fight Back Fridays, bceause using traditional fats for your cooking, rather then hydrogenated oils or vegetable oils is a great way to fight back against industrial food, AND, in the case of duck fat, enjoy the best french fried potatoes!
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