This recipe combines the richness of duck fat with the flavorful kick of homemade chicken salt to create a side dish that is both decadent and satisfying.
Make the homemade chicken salt: Preheat oven to 400°F (200°C). Spread the chicken bones and peppercorns on a baking sheet and roast for 15 minutes, or until lightly golden brown.
In a food processor, grind the roasted bones and peppercorns with the kosher salt until a fine powder forms. Store in an airtight container.
Prepare the potatoes: In a large bowl, toss the potato chunks with duck fat, kosher salt, black pepper, thyme, and garlic.
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Roast the potatoes: Spread the potatoes in a single layer on a large baking sheet. Roast for 45-55 minutes, or until golden brown and crispy, flipping halfway through.
Season and serve: Sprinkle the roasted potatoes with the homemade chicken salt to taste and serve immediately.
For extra crispy potatoes, parboil them in boiling water for 5 minutes before roasting. Drain well and pat dry with paper towels before tossing with the duck fat and seasonings.
You can use any type of potato you like for this recipe, but russet potatoes are a good choice because they have a high starch content, which helps them to crisp up.
If you don't have duck fat, you can substitute it with olive oil or vegetable oil. However, the potatoes will not have the same rich flavor.