Make a platter of this sausage and potato recipe and watch it disappear! These duck fat roasted potatoes and sausage elevate two humble ingredients into something extraordinary and elegant! The rich, savory flavor of duck fat brings out the golden crispness in the potatoes, while the sausage adds a satisfying depth, making this a perfect combination of rustic charm and gourmet flair.

The inspiration behind this recipe:

For several months now, I’ve wanted to create a recipe using a wonderful roasted garlic sausage I found at Costco. If you’re anything like me, you go to Costco for one or two things, planning to pay $20 or $25, and end up spending $200 to $250! You want to buy ALL THE THINGS!

The recipe I was working up in my head and ended up making and photographing was a warm salad that included potatoes and lentils. This is an old French country dish ideal for New Year’s revelry. The sausage, potatoes, and lentils are all coin-shaped in the dish, which signifies luck as the year begins.

Womp.  Womp.  Neither my husband nor I were blown away.

I bought fingerling potatoes to revamp the dish, as I still had plenty of the Costco-sized package of sausage left and lentils in my pantry, but the dish still wasn’t “speaking” to me.

The potatoes in my Half Roast Chicken with Dijon-Rosemary Roasted Fingerlings are one of my favorite side dishes to make at home and for clients, so I took a little inspiration from that recipe and came up with this sausage and potato recipe!  This dish not only “speaks,” but it sings–especially with the touch of richness from the duck fat!

It’s simple and rustic but with French charm!

If you’ve never used duck fat to roast potatoes, you’re in for a real treat!  Duck fat makes everything taste better!

The French have cooked with duck fat for centuries.  It’s perfect for high-heat cooking, and pairing earthy potatoes with duck fat is a culinary match made in heaven!

Ways to use duck fat:

• In addition to roasting potatoes, roast vegetables with it, too like my Duck Fat Roasted Cabbage Sprouts
• If you generally rub poultry with butter, try duck fat instead.
• Sear meats, poultry, fish, and seafood with it instead of oil.
• Use it to pop popcorn instead of oil.
• Because of its high smoke point, it’s perfect for frying almost anything.

Duck fat is considered saturated fat, so if necessary, use it in moderation or substitute an unsaturated fat.

What are fingerling potatoes?

Fingerling potatoes are just that–elongated finger-shaped potatoes.  They come in several different varieties and can be white, red, yellow or purple in color.

How to make this Sausage and Potato Recipe:

• Start with fingerling potatoes.
• Cut them all in half lengthwise.

• You’ll need to “melt” the duck fat as it’s solid at room temperature.  This is easily done in a small stainless steel bowl placed in the oven as it preheats.

• Place the potatoes on a baking sheet, drizzle with the melted duck fat, and toss with chopped fresh rosemary, salt, and black pepper.

• When the potatoes are approximately 75% cooked and beginning to brown, add sliced sausages such as the roasted garlic sausage I mentioned or kielbasa.

• Roast a little longer….

Then you have…..

Humble potatoes and sausage elevated into gourmet greatness!  The potatoes are crispy on the outside, and buttery and beautiful on the inside!

We went with some Dijon and coarse-grain mustard to accompany the Duck Fat Potatoes and Sausage for some real spice, but aioli would also be wonderful on the side.

Perfect on the side with:

• Chicken with 40 Cloves of Garlic
• Mediterranean Fish en Papillote
• Turkey Apple Meatloaf with Balsamic Ketchup Glaze
• Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

For more delicious potato side dish recipes, try my:

• Old Bay Roasted Potato Wedges with Vermont Cheddar Cheese Sauce
• Skillet Salt Roasted Baby Potatoes with Sour Cream Horseradish Sauce
• Patatas Bravas Chilenos (Chile Potatoes)
• Oven Fries with Spicy Pesto Aioli
• Spinach Parmesan Ranch Twice-Baked Potatoes with Parmesan Crumb Topping
• Rosemary Garlic Crushed Potatoes with Lemon – Chive Aioli
• Perfect Roasted Potato Wedges
• Cheddar and Bacon Twice-Baked Potatoes