Simple potatoes become a luxurious side when they’re roasted in duck fat till golden and pillowy soft. With silky ribbons of caramelized shallots, sweet cloves of roasted garlic, meaty oil-cured olives, and thyme, this dish will fill your kitchen with intoxicating aromas.
| Level: | Easy |
| Total: | 2 hr 55 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 4 large shallots, about 2 cups sliced
- 12 cloves garlic
- 1/3 cup duck fat, may substitute butter, olive oil, lard, or bacon fat
- 1 tablespoon Kosher salt, divided
- 3 pounds new potatoes
- 1/4 cup high-quality white wine
- 1 1/2 cups chicken or duck stock, preferably at room temperature
- 4 sprigs thyme
- 1/2 cup oil-cured black olives, pitted, such as Moroccan
Instructions
- Preheat the oven to 350 degrees F. Use a paring knife to remove the peel from the garlic and shallots. Remove the root-ends of the shallots, then thinly slice. Add duck fat to a medium heavy-bottomed pot over high heat. Add the garlic cloves and cook, stirring often, until garlic begins to brown, 2–3 minutes. Reduce heat to medium; add sliced shallots and ½ tablespoon salt. Stir to combine with the duck fat and cook, 3-4 minutes. Then turn heat to low and cook until lightly caramelized, about 20 minutes.
- After 20 minutes, the shallots should have light caramelization and the garlic cloves should be soft and golden brown. Remove from heat. Place potatoes in a baking dish large enough to hold them in an even layer. Pour the duck fat mixture over the potatoes, followed by wine and stock. Season with remaining ½ tablespoon salt. Lay thyme sprigs over the top, then tightly cover with aluminum foil. Roast for 1 hour.
- After 1 hour, remove potatoes from the oven. Check for doneness by piercing a larger potato with a knife. If there’s no resistance, the potatoes are done. Discard thyme sprigs; then mix in the olives. Let rest so the flavors marry together, 1 hour. Rewarm in oven at 350 degrees F for about 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 268 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 6 g |
| Cholesterol | 22 mg |
| Sodium | 666 mg |