Roasted Potatoes with Bergamot

Bergamot the flower, not the citrus fruit.

2 cubes duck fat and/or olive oil
5 or 6 potatoes, quartered
dash of balsamic vinegar
paprika
onion powder
salt and pepper
a sprinkling of bergamot (bee balm) petals

Two cubes of duck fat refers to the duck fat ice cubes I keep in the freezer.  Each cube is about 1 - 1  1/2 tbsps of duck fat that I saved from the last duck I cooked. Once defrosted, I mixed the duck fat with a little olive oil, balsamic vinegar and the seasonings.

Toss with the potatoes and place them on a parchment lined baking sheet. Sprinkle more paprika and distribute the bergamot petals over top.

Roast in a 425 F oven for 45 minutes and enjoy the subtle taste of the bergamot.