Crispy Duck Fat Potatoes (Printable View)

Golden, ultra-crispy potatoes roasted in duck fat for a rich, flavorful side dish.

# Ingredient List:

→ Potatoes

01 - 1.5 lbs Yukon Gold or Maris Piper potatoes, peeled and cut into 2-inch chunks

→ Fats & Oils

02 - 1/3 cup duck fat

→ Seasonings

03 - 1 ½ tsp sea salt, divided
04 - ½ tsp freshly ground black pepper
05 - 2 tbsp fresh rosemary, finely chopped (optional)
06 - 2 garlic cloves, smashed (optional)

# How to Prepare:

01 - Set the oven to 425°F and allow it to reach temperature.
02 - Place potato chunks in a large saucepan, cover with cold salted water, bring to a boil, then simmer for 8-10 minutes until tender but firm.
03 - Drain potatoes and let steam dry for 2 minutes. Gently shake the pot to roughen edges for enhanced crispiness.
04 - Place duck fat in a large roasting pan and heat in the oven for 5 minutes until shimmering hot.
05 - Carefully add potatoes to the hot fat, turning with tongs to coat evenly. Add smashed garlic and rosemary if using.
06 - Roast in the oven for 40 minutes, turning once halfway through, until golden brown and crisp.
07 - Remove from oven and immediately season with remaining sea salt and black pepper. Serve hot.

# Expert Suggestions:

01 -
  • That shattering, golden crust that announces itself the moment you bite down—once you taste it, you'll never go back to ordinary roasted potatoes
  • Duck fat is like a culinary cheat code that transforms humble potatoes into something restaurant-quality without any real effort
  • They're naturally gluten-free and pair beautifully with nearly any special dinner, from roast chicken to a vegetarian feast
  • The whole thing takes just over an hour, so you can prepare them while your main course rests
02 -
  • The parboiling step is non-negotiable. Skipping it or undercooking it at this stage means you'll end up with crunchy exteriors and hard centers. Trust the process.
  • Don't crowd the pan. If your roasting pan is too small and potatoes overlap or stack, they'll steam instead of roast. Use a larger pan or work in batches if needed.
  • Duck fat must be hot enough when the potatoes go in. Cold fat will be absorbed rather than crisping the surface. Listen for that sizzle—it's your confirmation that everything is happening as it should.
  • The potatoes will continue to brown slightly as they rest, so remove them when they're a shade lighter than you think they should be. Carry-over cooking is real, even in a roasting pan.
03 -
  • The sound and smell are your best guides. Listen for the sizzle when potatoes hit the fat, and trust your nose to tell you when they're reaching that perfect golden stage.
  • Don't feel obligated to stir constantly. Letting the potatoes sit undisturbed for several minutes at a time actually helps them develop that gorgeous crust. Constant moving prevents browning.
  • Save every drop of duck fat after cooking. Strain it, store it in a jar in the refrigerator, and use it for sautéing vegetables, making fries, or roasting anything that deserves to be elevated.

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