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Ingredients
- 5 medium-sized Yukon Gold or Yellow Finn potatoes, scrubbed and cubed
- 4 cloves of garlic, chopped into large-ish pieces (bigger pieces won't burn as quickly as smaller ones will)
- 3-4 Tbsps rendered duck fat
- 4 sprigs fresh rosemary, needles removed from the stems and chopped
- Sea salt and freshly ground black pepper to taste
View Full Recipe at The Garden of Eating
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 23g | |
| Calories 59 | |
| Calories from Fat 17 | 29% |
| Total Fat 2.06g | 3% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 168mg | 5% |
| Total Carbs 11.91g | 3% |
| Dietary Fiber 5.8g | 19% |
| Sugars 0.1g | 0% |
| Protein 1.31g | 2% |
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