lb(s) potatoes scrubbed or peeled, and cut into wedges or medium-thick slices
cup duck fat, melted
Coarse salt and freshly ground pepper
A few sprigs of rosemary and/or thyme (optional)
Heat the oven to 425°F/220°C. Toss the potato with the duck fat on a metal baking sheet. Scatter over the salt, pepper, and herbs. Bake, stirring occasionally, until the potatoes are very browned and crisp, 30 to 40 minutes.