Instructions
- Preheat oven to 425°F (220°C).
- Place Potatoes in a large pot and cover with cold water. Bring to a boil and parboil for 5-7 minutes, until slightly tender.
- Drain potatoes and rough them up in the colander to create a slightly fluffy exterior.
- In a large oven-safe skillet (cast iron preferred), melt Duck Fat over medium heat.
- Add Garlic and Rosemary and Thyme sprigs to the Duck Fat and cook for 2-3 minutes, until fragrant.
- Add Potatoes to the skillet and toss to coat in the Duck Fat and herbs.
- Season with Flaky Sea Salt and Black Pepper.
- Roast in the preheated oven for 30-40 minutes, flipping halfway through, until golden brown and crispy.
- Remove from oven and drizzle with Truffle Oil before serving.
