Duck Fat Roasted Potatoes
Duck Fat Roasted Potatoes are the ultimate comfort food—crispy on the outside, fluffy on the inside, and packed with irresistible flavor. Duck fat adds richness and helps create that perfect golden crust while keeping the centers pillowy soft. With tips on choosing the right potatoes and achieving maximum crispiness, this recipe guarantees a side dish so delicious, everyone will want seconds (or thirds). Perfect for family dinners, festive feasts, or anytime you crave something special.
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.
Tried this recipe?Let us know how it was!
Nutrition
Calories: 268kcal | Carbohydrates: 45g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 542mg | Potassium: 400mg | Fiber: 6g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 50mg | Calcium: 42mg | Iron: 2mg
Nutrition is per serving
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