Roasted Potatoes

Duck Fat, Roasted Garlic Vinaigrette, Blue Cheese, Black Truffle


Roasted Potatoes:
1#/454g Baby Red Potatoes
1.5oz/42g Duck Fat*
Black Pepper


  1. Rinse potatoes and dry well. Toss in a bowl with duck fat, salt, and black pepper.
  2. Lay on a baking sheet, lined with parchment paper, making sure they are not
  3. Bake at 350F for 20 minutes, or until fork tender.


Roasted Garlic Vinaigrette (Yields 13oz/380g)


2.5oz/73g Garlic, peeled
2.5oz/73g Extra Virgin Olive Oil
.5oz/16g Dijon Mustard
3.5oz/130g Sherry Vinegar
9oz/260g Canola Oil
2.4oz/65g Water
1tsp/5g Kosher Salt
1.5oz/40g Whole Grain Mustard
1.5oz/40g Honey


  1. Combine the garlic and olive oil in a small pot. Cook the garlic over low heat until
    the garlic is cooked through and is lightly golden. Cool the garlic in the olive oil to
    40F before using.
  2. Strain the olive oil from the garlic and combine with the canola oil.
  3. Combine the dijon mustard, sherry vinegar, water and kosher salt in the base of
    a blender.
  4. Blend the roasted garlic and vinegar mixture until fully combined.
  5. While blending, stream the olive oil/canola oil mixture until emulsified.
  6. Transfer mixture to a bowl and mix in the whole grain mustard by hand.


Parsley, roughly chopped
Tarragon, off the stem and roughly chopped
Chives, sliced
Blue Cheese
Black Truffle (optional)


  1. Cook the potatoes until they are fork tender. Transfer to a large bowl and place
    1.5oz/50 grams of dressing and toss to coat potatoes.
  2. Add your desired amount of herbs, and season with salt and pepper.
  3. Transfer your potatoes to a casserole dish and place the desired amount of blue
  4. If using, microplane black truffles.

*I source my duck fat from a restaurant called Milu. Milu is a newly opened restaurant
from Connie Chung (formerly of Eleven Madison Park) that sells duck fat in their pantry.
I love to support small restaurants like this.
*This dish can be made vegetarian by substituting the duck fat with canola oil