Duck Fat and Rosemary Roasted Fingerling Potatoes with Sausage is how to elevate two humble ingredients into something extraordinary and elegant!
The inspiration behind Duck Fat and Rosemary Roasted Fingerling Potatoes with Sausage:
For several months now, I’ve wanted to create a recipe that used 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 which 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 I always have lentils in my pantry, but the dish still wasn’t “speaking” to me.
The potatoes in my Herb and Garlic Roasted 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 Duck Fat and Rosemary Roasted Fingerling Potatoes with Sausage! This dish not only “speaks,” but it sings!
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! In addition to potatoes, duck fat makes everything taste better!
The French have cooked with duck fat for centuries. It’s perfect for high-heat cooking and the pairing of 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.
Keep in mind duck fat is considered a saturated fat so if necessary, use 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 Duck Fat and Rosemary Roasted Fingerling Potatoes with Sausage:
- 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, buttery and beautiful on the inside!
We went with some Dijon and coarse-grain mustard to go along with the Duck Fat and Rosemary Roasted Fingerling Potatoes with Sausage for some real spunk, but aioli would also be wonderful on the side.
What to serve with Duck Fat and Rosemary Roasted Fingerling Potatoes with Sausage:
- 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
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Patatas Bravas Chilenos is a Latin American interpretation of the classic Spanish tapas dish. With fresh jalapeno peppers and a tangy tomato dressing, it's the perfect side dish for meat, poultry or fish sure to make the "chilehead" in your household happy!
Spinach Parmesan Ranch Twice Baked Potatoes with Parmesan Crumb Topping
Spinach Parmesan Ranch Twice Baked Potatoes with Parmesan Crumb Topping are pillows of potato perfection!
Helpful tools and equipment to make Duck Fat and Rosemary Roasted Fingerling Potatoes with Sausage:
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Duck Fat and Rosemary Roasted Fingerling Potatoes with Sausage
Duck Fat and Rosemary Roasted Fingerling Potatoes with Sausage is how to elevate two humble ingredients into something extraordinary and elegant!
Ingredients
- 2 tablespoons duck fat
- 1 1/2 pounds fingerling potatoes, halved
- 2 tablespoons chopped fresh rosemary
- salt and freshly ground black pepper, to taste
- 8-10 ounces precooked garlic sausage or kielbasa, sliced
- Dijon mustard
- Coarse-grain mustard
Instructions
- Preheat oven to 400 degrees.
- While the oven is preheating, place 2 tablespoons duck fat in a small stainless steel or other oven-safe bowl and place in the oven to melt.
- Line a baking sheet with nonstick aluminum foil.
- Place halved potatoes on the prepared baking sheet. Sprinkle with rosemary and salt and black pepper, to taste.
- Flip the potatoes so they are all cut-side down. Roast for 20-25 minutes or until beginning to brown and slightly tender.
- Toss the sliced sausage over the potatoes. Roast another 12-15 minutes or until the potatoes and sausage are nicely browned.
- Serve immediately with Dijon and coarse-grain mustard.
Notes
Duck fat is considered a saturated fat so if necessary, use in moderation or substitute an unsaturated fat.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 1198 Total Fat 77g Saturated Fat 28g Trans Fat 0g Unsaturated Fat 42g Cholesterol 340mg Sodium 1754mg Carbohydrates 32g Net Carbohydrates 0g Fiber 2g Sugar 3g Sugar Alcohols 0g Protein 89g
Pam Greer says
Yes, I never come away from Costco having spent less that a couple of hundred bucks! That being said, I’ve never tried their garlic sausage. I tried this recipe with regular sausage and it was great, so I can’t wait to try it with the Costco sausage!
Carol says
Hi, Pam and thanks so much! Glad you enjoyed! Almost any sausage would work but the garlic sausage is really good!!
Nan says
I made this last night with a different sausage and it was so good, let alone so easy to make. I didn’t have non-stick foil but sprayed some regular foil with cooking spray and they didn’t stick. Thanks for the heads up on the garlic sausage, I’ll be buying some next shopping trip.
Your recipes always look delicious and those I’ve tried definitely are. I really enjoy your site.
Carol says
Hi, Nan, Thank you so very much for your kind review and for your kind words! So glad you enjoyed and it means a great deal to me that you enjoy what I share. Thanks again and hope you stay in touch!