Roasted Fingerling Potatoes

Preheat oven to 425°F.
In a medium bowl, combine potatoes and 3 tablespoons of duck fat. Toss until potatoes are fully coated. Season all over with salt and pepper.
Add 1 tablespoon of duck fat to a large, rimmed baking sheet and spread as best you can. Add more fat if needed however a rough thin layer is fine. Arrange potatoes with the cut side facing down on the baking sheet (this is critical for the golden crust!). Do not overcrowd.

Roast potatoes for 15-20 minutes or until the cut side is golden and nicely crisped. The potatoes should easily release with a metal spatula if ready. If they’re stuck, roast them a little longer.
Flip potatoes and roast for an additional 20 minutes (note, the cut side with continue to brown once flipped). Potatoes should be crispy golden and very tender.
Remove potatoes from the oven and sprinkle all over with parmesan cheese and fresh parsley. Toss potatoes on the baking sheet and repeat. Let cool for 5 minutes and serve.