I'm roasting potatoes in duck fat and want them to be awesome!
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Monita is a Recipe Tester for Food52
I would use yukon golds - baby ones or fingerlings
HalfPint is a trusted home cook.
Honestly, I like russets for roasting because they get so creamy inside while the outside gets nice and crispy.
Pegeen is a trusted home cook.
Russets. But any potato - red, white or other - tastes pretty good roasted with some olive oil, and pepper. Just don't overcook them.
I firmly believe in russets, wiped with olive oil, then a generous sprinkling of coarse sea salt, 400 F oven until you can put a knife in and out easily. Nice crispy skin. Works good for double baked too - scoop out the insides, mash up with some butter or sour cream or horseradish, stuff back in and re-heat. Also, you can save the skins for an appee (mash up the insides) and stuff the skins with your favorite filling.
Chops is a trusted home cook.
If you're roasting in duck fat and want all that ducky fat infused in your potatoes, I would suggest russets (sliced)on the stove top or roasted in the oven (wedges)