Easy, inexpensive roast potatoes



Today's breakfast was pan-fried pancetta ends and a mix of organic blueberries and strawberries, resulting in a cast-iron skillet coated in rendered pork fat.

I also had some leftover duck fat from my most recent duck-roasting, and decided that using up the two fats could be accomplished with the simple preparation of scrubbed fingerling potatoes, tossed in the fat blend and seasoned with sea salt and fresh ground pepper.