Recipes don’t come much simpler than this one, by the barefoot contessa; but don’t let the simplicity fool you, they more than deliver in the taste department!
I added a bit of duck fat to mine, well, because I could; if you aren’t fortunate enough to have a stash of duck fat in your freezer, go ahead and add another tablespoon of olive oil or butter, butter is always good. I also added one tablespoon of my Sherry Peppers Sauce. If you haven’t any at hand, go ahead and skip it.
3 pounds small red potatoes
•1 tbsp duck fat, melted
•3 tbsp olive oil
•1 tbsp red wine
•1 tbsp Sherry Peppers Sauce
•1-1/2 tsp coarse sea salt
•1 tsp freshly ground black pepper
•2 tbsp minced garlic (6 cloves)
•1/2 tsp dried rosemary
•Minced fresh parsley
Heat your oven to 400º.
Depending on their size, halve or quarter your potatoes and toss in a bowl with the garlic, duck fat, olive oil, red wine, Sherry Peppers Sauce, black pepper, garlic, and rosemary until nicely mixed.
Transfer to a baking pan large enough for the potatoes to fit in a single layer.
Bake, uncovered, for 45 minutes to one hour, flipping the potatoes every 20 minutes, until the potatoes are browned and crispity.
Remove from the oven, sprinkle with the minced fresh parsley, give ’em a good toss, and serve.