Duck Fat Roasted Potatoes with Whole Grain Mustard Dip


4 cups of potatoes slicked into wedges

water for boiling

1/2 cup duck fat

2 tsp salt

2 tsp garlic

1 tbsp. chopped sage

1 cup sour cream

1 tbsp. whole grain mustard

1 tsp garlic

1 tsp salt


  1. Preheat oven to 425 degrees

  2. Place the potatoes in a large pot and boil 8-10 minutes Drain the water and let the potatoes sit in the pot for 5 minutes to the let the insides steam. In the mean time, place the duck fat in a deep roasting pan and place in the oven for 5 minutes, letting it melt down. Toss the potatoes in the duck fat and 2 tsp of salt then roast for 20 minutes. Flip over and toss with garlic and sage then roast for another 20 minutes until edges crisp up. Remove from the oven and sprinkle with sea salt. Add fried sage leaves if using.

  3. For the mustard dip combine sour cream, whole grain mustard, 1 tsp garlic and 1 tsp salt.

  4. Recipe credit: littlekitchenbigworld.com