Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 1 tsp baking soda
  • 1/4 cup duck fat
  • 2 tsp flaky sea salt
  • 1.5 lbs whole carrots, peeled and sliced on a bias into 1-inch rounds
  • 3 tbsp honey
  • 2 tbsp Dijon mustard
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp coarse black pepper

Instructions:

  1. Bring a large pot of water to a boil with a generous pinch of salt and the baking soda. Add the potatoes and simmer for 8-10 minutes until the edges are soft but the centers are still firm.
  2. Drain the potatoes into a colander and let the steam escape for 2 minutes. Shake the colander vigorously to roughen up the edges and create a starch slurry.
  3. Preheat your oven to 425°F (220°C). Place the duck fat on a heavy-duty rimmed baking sheet and heat in the oven for 5 minutes until shimmering.
  4. Carefully toss the potatoes and sliced carrots in the hot fat on the baking sheet. Spread in a single layer and roast for 30 minutes.
  5. In a small bowl, whisk together the honey, Dijon mustard, cumin, smoked paprika, and black pepper.
  6. Apply the honey-mustard glaze to the vegetables and continue roasting for the final 15-20 minutes until the potatoes are crisp and the carrots have achieved a deep mahogany-colored caramelization.