Serves 6
1.5-2 lbs fingerling potatoes
one head garlic, top cut off
6 sprigs fresh thyme
2 sprigs fresh rosemary
rendered duck fat as needed
1 tsp each minced fresh thyme and rosemary
1 tbsp chopped parsley
coarse salt and pepper
In a pot large enough to hold everything snugly, melt the duck fat and combine the rest of the ingredients, making sure the potatoes are submerged in the duck fat. Warm the duck fat to about 180 degrees and slowly cook the potatoes until they are tender (about 1 hour).
Pre heat the oven to 350 F
Cool the potatoes and remove them from the duck fat. Strain the duck fat and reserve it. Cut the potatoes in half lengthwise. In a saute pan or heavy roasting pan large enough to hold the potatoes all in one layer, heat about two tbsp of the reserved duck fat. Arrange the potatoes in the pan cut side down. Cook on the stovetop for about two or three minutes and then put the potatoes in the oven for about 10 minutes or until heated through and a nice golden crust has formed on the cut side. Remove the potatoes from the pan and season them with coarse salt, fresh pepper and a tsp each minced fresh thyme and rosemary and one tbsp chopped parsley.