This is my favorite way to make potatoes. By searing them in fat, then baking in chicken stock, you get a potato with good caramelization on the outside and a perfectly creamy interior.
Ingredients
1 # small Gold "Creamer" Potatoes, well scrubbed and cut in half
1 Tbsp. Duck Fat (or a combination of butter and olive oil)
2 sprigs Rosemary
½-1 c. Chicken Stock, hot
Kosher Salt
Instructions
Preheat oven to 400°.
Heat the duck fat with the rosemary in an ovenproof skillet over high heat. Place the potatoes in the skillet, cut-side down and cook until golden and crisp, about 8 minutes. Flip the potatoes and sprinkle liberally with kosher salt. Add chicken stock to cover the bottom half of the potatoes but be sure to leave the crispy tops exposed. How much stock you need will depend largely on how big your pan is.
Transfer the potatoes to the oven and roast until the interior of the potatoes is cooked and very creamy and the tops are quite dark, about 20 minutes.
Recipe by strawberryplum at http://www.strawberryplum.com/creamy-duck-fat-roasted-potatoes/