Place a medium pot of cold water over medium-high heat. Add the potatoes while the water is cold, this keeps the skins from cracking. Boil the potatoes until they are easily pierced with a paring knife. Drain and let cool for a few minutes. 

 Cut the potatoes in half lengthwise. 

Heat a deep saucepan with the duck fat over medium-high heat. when the fat is hot (a small piece of potato sizzles) add the potatoes in a single layer. Fry the potatoes until they are brown and crispy (about 3 minutes). 

 Using a slotted spoon or mesh, transfer the potatoes to a large bowl. Toss the potatoes with the chopped rosemary, sea salt and pepper. 

Serve immediately with Confit Garlic Aioli. 

Recipe published in JOY of KOSHER with Jamie Geller Magazine Pesach 2013 SUBSCRIBE NOW