Cast Iron Crispiest Duck Fat Campfire Potatoes

These golden delicious boulders are actually the crispiest duck fat potatoes made in cast iron. Be careful when you serve these potatoes, even as a side, they have a tendency to over shine anything they are served beside! The perfect main course to compliment the potatoes would be our Cast Iron Hatch Green Chili and Cheesy Stuffed Chicken.

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1 lb Yukon gold potatoes
3 tablespoons duck fat
Sea Salt, for seasoning

Start by peeling a pound of baby Yukon gold potatoes. Cover them with generously salted water and bring to a boil for 15 minutes.

In the last five minutes of boiling, add a overfilled large spoonful of duck fat to a cast iron skillet. Heat to a high heat until nearly smoking and set aside. Drain the potatoes and knock them around in the pan to rough them up. Season with more salt and add the potatoes into the hot oil.

Cook at a high heat over indirect flame (450F if using oven) for 20 minutes. Turn and cook another 15 and turn one last time for another 10 minutes to get the perfect golden exterior with a fluffy interior.

Serves 4

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