Crispy Duck Fat Roasted Fingerlings with Cipollini Onions Tips, FAQ & printable recipe

Tips for success

For the crispiest results, dry the potatoes thoroughly after washing, if you wash them. Moisture on the surface will steam instead of searing.

Use a paper towel to pat them dry before tossing with duck fat. Also, let the skillet preheat for at least 10 minutes to ensure it is truly hot before adding the vegetables.

When peeling cipollini onions, trim the root end but leave enough intact so they hold together during roasting. If the onions are larger than bite-size, halve them through the root so they stay intact.

For the crispy rosemary garnish, fry the needles in a little duck fat or oil for about 30 seconds until they turn bright green and crisp, then drain on paper towels.

Variations

• Garlic Herb Version: Add 4 smashed garlic cloves to the skillet along with the potatoes and onions. Toss with fresh thyme or oregano instead of rosemary for a different herbal note. The garlic will roast and become sweet and mellow.
• Spicy Harissa Glaze: Replace the balsamic vinegar with a mixture of 1 tablespoon harissa paste and 1 tablespoon honey. Toss the roasted vegetables in this glaze for the last 2 minutes of cooking for a spicy-sweet finish.
• Lemon Mustard Finish: After roasting, toss the vegetables with 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, and 2 tablespoons chopped fresh parsley. This adds a bright, tangy contrast to the rich duck fat.
• Balsamic Shallots: Substitute shallots for the cipollini onions, halving them lengthwise. Add a splash of balsamic vinegar during the last 5 minutes of roasting, and finish with a sprinkle of chives instead of rosemary.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven to restore some crispness.

Freezer

Not recommended; potatoes become mealy when frozen and thawed.

Reheat

Reheat in a 400°F (200°C) oven for 5-8 minutes until hot and crisp. Avoid microwaving.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The potatoes will lose their crispness but will still be flavorful. To reheat, spread them on a baking sheet and warm in a 400°F (200°C) oven for 5-8 minutes, or until hot and sizzling. Avoid microwaving, as it will make them soft.

You can prep the vegetables up to a day in advance: halve the potatoes, peel the onions, and store them separately in the refrigerator. Toss them with duck fat and seasonings just before roasting.

The crispy rosemary can be made a few hours ahead and kept in an airtight container at room temperature. The balsamic glaze should be added right at the end of roasting, not earlier.

Serving ideas

Serve these duck fat roasted fingerlings as a side to a perfectly seared steak, roasted chicken, or grilled lamb chops. They also shine as part of a holiday spread, alongside roast turkey or prime rib. The rich, savory flavors pair well with bold red wines like Cabernet Sauvignon or Syrah.

For a vegetarian main, pile the potatoes and onions onto a bed of arugula and top with a fried egg. They also make a delicious addition to a brunch table, served with scrambled eggs and roasted tomatoes.

The balsamic glaze and crispy rosemary make them festive enough for special occasions, yet simple enough for a weeknight.

Frequently asked questions

Recipe card

Crispy Duck Fat Roasted Fingerlings with Cipollini Onions

Prep 15 minCook 30 minTotal 45 minServes 4

Ingredients

• 500 g fingerling potatoes
• 200 g baby cipollini onions
• 60 g duck fat
• 1 tbsp kosher salt
• 4 sprigs fresh rosemary
• 2 tbsp aged balsamic vinegar
• Crispy fried rosemary needles, for serving
• Flaky salt, for serving

Instructions

1. Heat the oven to 425°F (220°C). Halve the fingerling potatoes lengthwise. Peel the cipollini onions, trimming the root end but keeping them intact. In a large bowl, toss the potatoes and onions with the melted duck fat, kosher salt, and 4 sprigs of fresh rosemary, making sure everything is well coated.
2. Place a cast-iron skillet in the oven while it preheats. Once the oven reaches temperature, carefully remove the hot skillet and add the seasoned vegetables, arranging them cut-side down in a single layer. Return the skillet to the oven immediately.
3. Roast the vegetables cut-side down for 28 minutes, without stirring, until the flat faces of the potatoes develop a deep mahogany crust and the onions are caramelized at the edges. The potatoes should be tender when pierced with a knife.
4. Remove the skillet from the oven and drizzle the aged balsamic vinegar over the hot vegetables. Return the skillet to the oven for 60 seconds, allowing the balsamic to caramelize and glaze the potatoes and onions with a sticky, glossy finish.
5. Transfer the roasted potatoes and onions to a serving platter. Scatter crispy fried rosemary needles over the top and finish with a sprinkle of flaky salt. Serve immediately while hot and crisp.

Contains: sulfites

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

40 g

Fat

16 g

Automatic estimate from the ingredient list, not laboratory-verified.