Duck Fat and Rosemary Roasted Fingerling Potatoes with Sausage is how to elevate two humble ingredients into something extraordinary and elegant!
The inspiration behind this recipe:
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.
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
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- 2 tablespoons duck fat
- 1 ½ 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
- 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.
Duck fat is considered a saturated fat so if necessary, use in moderation or substitute an unsaturated fat.
Amount Per Serving: Calories: 1198Total Fat: 77gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 42gCholesterol: 340mgSodium: 1754mgCarbohydrates: 32gFiber: 2gSugar: 3gProtein: 89g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.