This Roasted Duck Fat Potatoes Recipe makes crispy, golden roast potatoes with an intensely rich flavor that's impossible to replicate with other oils. Give this side dish a try and it'll become a new favorite!
First things first, I'm going to address the elephant in the room. Nope, these potatoes don't taste like duck!
Duck fat provides a rich flavor and allows these potatoes to get ultra crispy. But unlike other animal fats, it doesn't have a strong flavor. It just adds richness!
If you're looking for the best crispy roasted potatoes of your life, you found them. These have a crisp, golden crust, and are soft and fluffy inside. You'll be pleasantly surprised at their rich flavor. The best part is, they aren't greasy, oily, or soggy!
You can pair Duck Fat Potatoes with just about anything, from roast chicken, to grilled steak, to seared lamb chops. For some reason, this side dish feels fancy, even though it's still just a humble potato.
Why You’ll Love This Recipe
- Simple ingredients. Potatoes and duck fat are the two main components, and we add just a couple other seasonings. We don’t need anything else!
- Easy method. If you’ve ever roasted vegetables before, you already know the method. We aren’t reinventing the wheel here, we’re just making it taste better.
- Even with simple ingredients and an easy cooking method, these will blow your mind. Get ready for something truly special! Duck fat potatoes are crispy, rich, and decadent. They will make regular roasted potatoes a thing of the past in your kitchen.
The Best Roasted Duck Fat Potatoes Recipe
Get ready for the best crispy roasted potatoes of your life!
Ingredients in Duck Fat Potatoes
- Baby yellow potatoes
- Duck fat
- Sea salt
- Black pepper
- Garlic
- Chives (optional)
Step-by-Step Tutorial for How to make Roasted Duck Fat Potatoes
Step 1: Chop
Cut the baby potatoes into bite-sized chunks. You can halve or quarter them, depending on their size.
Step 2: Add the Duck Fat and Seasonings
Place the potatoes, duck fat, salt, and black pepper on a large baking tray.
Step 3: Toss it Up
Toss to coat the potatoes, and then spread them out in an even layer.
Step 4: Bake
Bake until the potatoes are tender and golden in spots, about 20 to 25 minutes.
Step 5: Add the Garlic
Add the garlic to the potatoes and carefully toss (be careful, the pan and the potatoes are hot).
Step 6: Bake Again to Cook the Garlic
Return the baking tray to the oven and cook until the garlic is very light brown, about 3 to 5 minutes more.
How to Reheat Duck Fat Potatoes
Like other types of roast potatoes, the best way to reheat duck fat potatoes is in the oven:
- Preheat the oven to 400F.
- Spread the potatoes out in an even layer on a baking tray. Cover the tray with foil.
- Bake until the potatoes are warm throughout, about 15 minutes.
Variations on This Recipe
- Potatoes. Use whatever type of potatoes strikes your fancy. I’ve tried Russet potatoes, Yukon Gold potatoes, and red potatoes with good results.
- Garlic. You can skip the garlic if you want, or add more!
- Chives. If you don’t have chives you can use the same amount of thinly sliced fresh scallion (the green part). Or go for something a little different and use half the amount of fresh minced rosemary or thyme.
Tips for Making Roasted Duck Fat Potatoes
- Cut the potatoes as uniformly as possible. Cutting the potato chunks around the same size will help make sure that they cook evenly.
- Don’t reduce the amount of duck fat. It lends flavor and helps these potatoes get deliciously crispy. And don't worry, the potatoes aren't greasy or oily!
- Cook the potatoes until they start to brown. This is when the magic happens! They get deliciously crisp and flavorful.
Duck Fat Potatoes FAQs
What is the Benefit of Using Duck Fat?
Cooking in duck fat allows food to get quite crispy, and of course it adds complexity and richness to the taste. But the superior flavor and crisp texture aren’t the only good things about cooking with duck fat; there are some potential health benefits as well!
Similar to olive oil, duck fat has high levels of oleic acid, which may beneficially impact immune response and inflammation. Duck fat’s monounsaturated fat may help to maintain desirable levels of HDL cholesterol (aka “good” cholesterol). Also, it can assist in lowering levels of LDL cholesterol (aka “bad” cholesterol).
You can read more about the potential health benefits of duck fat on WebMD and US Wellness Meats.
What Does Duck Fat Taste Like?
Duck fat doesn’t have much of a flavor on its own. It’s mildly sweet, and adds a rich complexity. You wouldn’t be able to put your finger on the fact that duck fat is in a dish, but you will notice that its flavor is like a better, more enhanced version of itself.
What Can I Use Duck Fat For?
- Searing Meat: I’m thinking a cast iron ribeye seared in duck fat. YUM.
- Roasting Vegetables: Don’t limit yourself to just duck fat potatoes! Try sweet potatoes, bell peppers, zucchini, eggplant, broccoli, cauliflower, green beans, etc. tossed with duck fat, seasoned with salt and pepper, and then roasted.
- Deep Frying: Duck fat’s high smoke point makes it a good option for deep frying. Try duck fat French fries, duck fat onion rings, or go with something sweet and make duck fat donuts!
- Baking Cookies: I’ve heard that if a cookie recipe calls for butter, you can substitute up to half of the butter for duck fat! I want to try shortbread cookies this way.
What is the Smoke Point of Duck Fat?
The smoke point of a fat is the temperature at which it starts smoking. If you continue heating the fat beyond its smoke point, it starts to break down. At that point, it releases free radicals and acrolein, which gives burned foods their acrid flavor and aroma.
If a fat has a higher smoke point, it means that you can heat it to a higher temperature before it starts to break down. Fats with a higher smoke point include safflower oil, light olive oil, clarified butter, beef tallow, lard, avocado oil, chicken fat, and duck fat.
The smoke point of duck fat is around 375F.
You can read more about smoke point on Serious Eats and Duckchar.
Can I Use Duck Fat Instead of Lard?
Yes! Duck fat is a good substitute for lard. You can use duck fat in a 1:1 ratio instead of lard.
Do You Need to Refrigerate Duck Fat?
Yes. After opening a jar of duck fat, store it refrigerated for up to 6 months.
If you are rendering your own duck fat, once it’s rendered here’s how to store it:
- Let it cool slightly once it’s rendered.
- Strain it through a cheesecloth-lined fine mesh sieve into clean glass jars.
- Cool it to room temperature
- Cover the jars.
- Store the home-rendered jars of duck fat in the fridge for up to 2 weeks.
Where Can I Find Duck Fat?
- Walmart
- US Wellness Meats
More Potato Side Dishes to Try
- Sweet and Smoky Baked Sweet Potato Fries
- Creamy Dijon Potato Salad
- Warm Kale Salad with Roasted Potatoes and Warm Bacon Dressing
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Roasted Duck Fat Potatoes Recipe
Equipment
Ingredients
- 24 ounces baby yellow potatoes cut into bite-sized chunks (halved or quartered depending on their size)
- ¼ cup duck fat melted
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 2 cloves garlic minced
- 1 tablespoon minced fresh chives
Instructions
- Preheat the oven to 425F.
- Toss together the potatoes, duck fat, salt, and black pepper on a large baking tray to coat the potatoes. Spread the potatoes out in an even layer.
- Bake until the potatoes are tender and golden in spots, about 20 to 25 minutes.
- Use potholders to remove the baking tray from the oven. Add the garlic to the potatoes and carefully toss together.
- Return the baking tray to the oven and cook until the garlic is very light brown, about 3 to 5 minutes more.
- Transfer the potatoes to a serving bowl and sprinkle the chives on top.
- Serve.
Faith's Tips
How to Reheat Duck Fat Potatoes
Like other types of roast potatoes, the best way to reheat duck fat potatoes is in the oven:- Preheat the oven to 400F.
- Spread the potatoes out in an even layer on a baking tray. Cover the tray with foil.
- Bake until the potatoes are warm throughout, about 15 minutes.
Nutrition
Betsy says
I would never have thought to use duck fat in a million years! You're right, it makes the potatoes so crispy. New favorite! As usual, your photography is perfect, and I love the pottery that you use!