- 2 large russet potatoes, each cut into 8 thick steak fry-size wedges
- 1 tablespoon chopped fresh thyme
- 1 pinch cayenne pepper
- salt and ground black pepper to taste
- 2 tablespoons duck fat, melted, or more to taste
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
- Place potato wedges in a bowl; sprinkle thyme, cayenne, salt, and black pepper over the top. Drizzle melted duck fat over potatoes and toss to coat.
- Transfer potatoes, skin-side down, to the prepared baking sheet. Season wedges again with salt.
- Bake in the preheated oven for 40 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Turn potatoes onto their sides and bake for 10 minutes. Flip over and cook on the other side until golden brown, about 10 minutes more.