Duck Fat Roasted Potatoes

Crispy, golden, and fluffy on the inside, these duck fat roasted potatoes are the perfect side dish for a traditional Sunday roast. Here’s how to achieve the ultimate roastie!

Why This Recipe Works

Potato Perfection: These duck fat roasted potatoes are ridiculously delicious! The duck fat works its magic to create a thick, golden-brown crust that’s unbelievably crunchy and flavorful. One bite of these crispy-fluffy potatoes and you’ll understand why these potatoes are on restaurant menus everywhere.

Perfect for Pairing: This roasted duck fat potatoes recipe goes with just about everything, from a casual weeknight roast chicken to a traditional Sunday roast. Their rich, crispy exterior and fluffy interior make them the perfect accompaniment to any protein, and they’re guaranteed to be a crowd pleaser!

Easy to Make: They’re surprisingly simple to make! While they might sound fancy, the process is straightforward – boil, shake, roast, and enjoy. There’s no complicated technique or special equipment needed, just a few key steps for best results. The hardest part is waiting while they roast to golden perfection!

Supplies Needed

• Large roasting tray or rimmed baking sheet
• Large pot for boiling
• Colander
• Sharp knife
• Vegetable peeler
• Kitchen tongs

Ingredients

• Yukon Gold Potatoes: Yukon gold potatoes work well here since they have a high starch content, so they get crispy on the outside and super creamy and soft in the middle!
• Duck Fat: This star ingredient provides exceptional flavor and superior crisping! Duck fat can typically be found at specialty food stores, or online.
• Kosher Salt & Cracked Black Pepper: To taste.
• Garlic Cloves: Leave the garlic cloves whole to protect them from burning and allow them to infuse the fat with flavor.
• Rosemary: Fresh rosemary sprigs will infuse a light, herbaceous flavor into the duck fat.

Cooking Instructions

1. Preheat Oven & Roasting Tray: Preheat your oven to 425 F. Place a large roasting tray in the oven to heat up.
2. Prep Potatoes: Peel the Yukon gold potatoes and divide them once in half. Use potatoes that are equal in size for best results.
3. Boil: Place the peeled and chopped potatoes into a large pot of cold, salted water. Bring to a boil and simmer for 8-10 minutes, or until the edges start to soften but the centers are still firm.
4. Drain: Drain thoroughly and allow the potatoes to steam dry for a minute in the colander.
5. Shake: Shake the colander gently to fluff up the edges of the potatoes. This helps create a crispy exterior.
6. Add Duck Fat: Carefully remove the hot roasting tray from the oven. Add the duck fat and let it heat for 1-2 minutes until shimmering.
7. Add Potatoes: Gently place the potatoes into the hot fat, turning them to ensure they’re evenly coated. Sprinkle the potatoes with salt, and pepper, and scatter the rosemary leaves and garlic cloves across the tray.
8. Spread the Potatoes: Spread the potatoes out in a single layer, ensuring they have plenty of space to crisp up.
9. Roast: Roast the potatoes in the oven for 45-60 minutes, turning them every 15-20 minutes to ensure they brown evenly. They should be golden and crispy on the outside, with a soft, fluffy interior.
10. Serve: Remove from the oven and transfer to a serving dish. Discard the garlic cloves if desired, or use them as a garnish for extra flavor. Serve immediately as a side dish for a Sunday roast or any festive meal.

Expert Tips

• Make sure the potatoes are evenly sized (or as close as possible), for even cooking. If you want smaller bites, you can quarter them, however, the roasting time will be decreased!
• The duck fat must be sizzling hot before adding the potatoes to ensure crispiness. So don’t place the potatoes in the duck fat until it has started to shimmer!
• Make sure the potatoes have room on the pan to spread out and cook evenly. If they are too close together, they won’t get as crispy.
• Be gentle when tossing the potatoes in duck fat to prevent them from breaking apart. We want the edges to be just a little fluffy, without breaking them apart.
• If you’re preparing these for a large gathering, you can parboil the potatoes up to a day ahead and store them in the refrigerator before roasting!

What To Serve Duck Fat Potatoes With

Serve these crispy roast potatoes immediately, with a sprinkle of fresh herbs and flaky salt! They can be served with a bunch of different meals, but here are some of my favorite options to try them with:

• Red Wine Marinated Lamb Chops
• Lemon Pepper Chicken Marinade Recipe
• Smoked Prime Rib Roast
• Blackened Pork Chops
• Smoked Meatloaf
• Le Creuset Beef Bourguignon

More Recipes To Try

• French Onion Mac and Cheese
• Crispy Grilled Potatoes
• Smoked Onions
• Smoked Potatoes
• Armenian Cheese Boreg