rosemary - herb, page-15

Yes I know duck fat is not cheap, have not tried but sounds good.

I cook spuds with skin on, simple method that always goes down well.

Cube spuds with skin on
into a pot of water with salt olive oil
Add dried chives, or mixed herbs or parsley. or a bit off all of those
Bring to boil and it's cooked when fork goes in easy.
Drain then add more dried chives, or mixed herbs or parsley. or a bit off all of those good splash of extra virgin olive oil, toss and serve.

It's pretty quick to cook