Description
Let’s jazz up your typical roasted potatoes with delicious duck fat and spicy ketchup!
Ingredients
Scale
- 2 tablespoons duck fat
- 6–8 heirloom potatoes, sliced in half
- 6–8 carrots, sliced in half
- large pinch of each salt and pepper
- 1/4 cup pine nuts
- 1/4 cup fresh parsley, finely chopped
Spicy Tahini Ketchup
- 1/2 cup ketchup
- 1 tablespoon tahini, mixed
- 1/2 teaspoon siracha (add more for additional heat)
Mix together the ketchup, tahini and siracha together in a small bowl. Set aside until needed.
Instructions
- Preheat your oven to 425F.
- Mix together the duck fat, potatoes, carrots, salt and pepper on a baking sheet tray. Toss so that the vegetables are coated with the fat. Flip all of the potatoes and carrots over so that the cut side is facing the bottom of the pan.
- Roast for 18 minutes. Remove from the oven to check the bottoms. If they are toasted brown, flip the over and cook for 4 more minutes.
- Remove from the oven and sprinkle them with the pine nuts and parsley. Serve with ketchup.
Notes
Cooking time will vary based on your oven to my oven. My oven runs very hot and these cooked quickly. Watch them so they don’t burn.
- Prep Time: 5
- Cook Time: 20
- Category: sides
- Method: oven
- Cuisine: dinner