Duck Fat Roasted Potatoes are the ultimate comfort food! These crispy on the outside, fluffy on the inside potatoes are everything you want from a roast potato and more!
Duck fat adds an irresistible richness that turns an everyday side dish into something truely special. Duck fat has a high smoke point, which helps the potatoes get a deeply golden, crunchy crust while keeping the centre's soft and fluffy. This is the kind of side dish that has everyone reaching for seconds, and thirds!!
I'm sharing all my tips and tricks to ensure your roast potatoes are perfect every time! From selecting the right potato, to achieving the perfect crispy gnarly fisnih, let me show you how to make the crispiest, most delicious roasted potato you have ever tasted!
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Ingredients Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, with quantities, check out the recipe card below.
Potatoes: The type of potato you buy makes so much difference to the finished result. Go for a Russet, Maris Piper, or Sebago (the dirt covered ones). They all have the right balance of sugar and starch to give you fluffy, creamy insides with crispy crunchy outsides.
Salt: There seems a lot of salt, but this flavors the whole potato, and most of it is poured away in the water. I promise these aren't salty, just really well favored.
Duck Fat: This is available in larger grocery stores, especially around the holidays. It last for so long and is a wonderful fat to use. It is solid in the tub in the fridge but it is soft enough to easily scoop. It has a high smoke point so you can get it super hot and really crisp your potatoes.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Picking the right potato is the most important tip I can give, As mentioned above go for Russet, Maris Piper or Sebago.
- Peel the potatoes and cut them into large chunks. I go for 3 from a medium potato and 4 from a large potato. Larger chunks give you a better crunchy outside to fluffy inside ratio.
- Add the potatoes to boiling water. This starts the outside cooking before the inside gets hot, so you get a softer outside at this stage, this results in a crispier outside at the end of cooking. And keeps the insides fluffy.
- Put the fat in the oven to heat up when the potatoes are boiling. Hot fat gives the best results.
- The potatoes are parboiled. So this means they are not completely tender but almost there. Don't worry about the fork/knife test. Just go for timing on this one. Cook them too long and they will start to fall apart.
- Once you have drained the potatoes, let them sit and steam dry for 5 minutes. This ensures that are dry when you add them to the oil and you'll get less spitting!
- Be careful with the hot oil!!! This is quite a lot of it, if you add the potatoes in from a height, it can splash and burn! Slowly pour the potatoes into the oil, and if you have long oven mitts, use them to protect your forearms. (Trust me on this one! It is a painful experience!)
- Once the potatoes are in the pan, carefully use a large spoon to turn them over in the oil so they are all coated. You can also use the spoon to baste them.
- Let the potatoes cook for at least 25 minutes before removing them from the oven and turning them over using a thin metal spatula. If you try to turn them too soon, they will break apart.
- The age of the potato makes a difference to the cooking time. An older potato will have less sugar and more starch so will take longer to get browned on the outside.
Why Is This Recipe Special?
My family love roast potatoes, but they have to be super crisp and super fluffy. My everyday roast potatoes are pretty perfect, but when I want something a bit special I use these. I love how golden they get! And how they stay crunchy through out the meal, rather than going soggy sat in the gravy. Try them for yourself and you'll love them too!
- They are the best roast potatoes you'll ever eat.
- They are a home cook classic that is elevated.
- They are straightforward to make.
- They go with nearly every meal.
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Serving Suggestions
You can serve these potatoes with so many dishes. They are perfect with a Roast Chicken or as part of a holiday feast. They are wonderful with a great Steak or a simple Chicken and Gravy.
They are also great on their own as a TV snack with some mayo or ketchup!
More Recipes to Try
If you enjoyed this dish, here are a few more recipes I think you'll love! They're all easy, tasty, and perfect for adding to your weekly meal plan.
Enjoy x
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Get the Recipe
Duck Fat Roasted Potatoes
Ingredients
- 4½ lb potatoes (Note 1)
- 5 tablespoons duck fat (Note 2)
- 1½ tablespoons salt
Instructions
- Peel the potatoes, then cut large ones into 4 and medium ones into 3. If you have small potatoes, cut them in half.4½ lb potatoes
- Preheat oven to 450ºF 230°C.
- Put the duck fat into a heavy metal roasting pan (Note 3) and place it in the oven.5 tablespoons duck fat
- Bring a large pan of water to the boil and add the salt. Add the potatoes and cook for 10 minutes.1½ tablespoons salt
- Drain the potatoes.
- Let the potatoes sit for 5 minutes to dry off, and then give them a shake to rough up the outer surface. If a few bits break off, it is okay.
- Remove the hot roasting pan from the oven and carefully and quickly add the potatoes to the fat. (Note 4)
- Carefully turn them over in the oil so they are all coated. You can also use a spoon to baste them all over.
- Roast for 25 minutes, then use a thin metal spatula to turn the potatoes; roast for 20 minutes, then turn again and roast for 15 minutes more.
- By now, the potatoes should be golden and crispy.
- If they aren't, then give them 10 minutes longer. (Note 5)
- Remove from the oven and serve immediately.
Notes
- The type of potatoes you buy makes so much difference to the finished result. Go for Russet, Maris Piper, or Sebago (the dirt-covered one). They all have the right balance of sugar and starch to give you fluffy, creamy insides with crispy, crunchy outsides.
- Duck fat is available in larger grocery stores, especially around the holidays. It lasts for so long and is a wonderful fat to use. It is solid in the tub in the fridge but still soft enough to easily scoop. It has a high smoke point, so you can get it super hot and crisp the potatoes.
- Use a heavy-based roasting tin for best results. The flimsy ones don't give you such crispy potatoes. Don't use ceramic or glass roasting dishes as they cannot withstand the high heat we are using.
- Be careful with the hot oil!!!! There is quite a lot of it; if you tip the potatoes in from a height, it can splash. Slowly pour the potatoes into the oil. And if you have long oven mitts, use them to protect your forearms. (Trust me on this one! It is a painful experience!)
- The age of the potato makes a difference in cooking time. An older potato has less sugar and more starch, and it takes longer to get brown on the outside.
Nutrition
Nutrition is per serving
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