2 pounds/1 kg potatoes, scrubbed or peeled, cut into wedges
1/2 cup/125 ml duck fat, melted
Coarse kosher salt and freshly ground black pepper
A few sprigs of fresh rosemary and/or fresh thyme, optional
Heat the oven to 425 degrees F/220 degrees C.
Toss the potato with the duck fat on a metal baking sheet. Scatter over the salt, pepper, and herbs, if using. Bake the potatoes, stirring occasionally, until the potatoes are very brown and crisp, 30 to 40 minutes.