Crispy Duck Fat Potatoes (Printable)

Golden, ultra-crispy potatoes roasted in rich duck fat, ideal for special occasions or roasts.

# What You'll Need:

→ 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 Make:

01 - Set the oven to 425°F and allow it to reach temperature.
02 - Place potato chunks in a large saucepan and cover with cold salted water. Bring to a boil and simmer for 8-10 minutes until just tender but intact.
03 - Drain the potatoes and let them steam dry in the pot 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 and hot.
05 - Carefully add potatoes to the hot duck fat in the roasting pan, turning with tongs to coat evenly. Add garlic and rosemary if desired.
06 - Roast potatoes for 40 minutes, turning once halfway through until golden, crisp, and deeply browned.
07 - Remove from oven and immediately sprinkle with remaining sea salt and black pepper. Serve hot.

# Expert Tips:

01 -
  • Absolutely crispy exteriors with creamy centers that make every bite feel indulgent
  • Minimal effort for maximum impact—the kind of side dish that makes people think you spent all day cooking
  • Duck fat creates a depth of flavor that olive oil simply can't match, turning humble potatoes into something special
02 -
  • Parboiling is non-negotiable—it ensures the interiors are perfectly cooked before they hit the hot fat, so you get that contrast of creamy centers and crackling edges
  • Roughening those potato edges after parboiling makes all the difference between good and extraordinary—don't skip this step
  • Duck fat is worth seeking out at good butcher shops or specialty stores, but if you absolutely can't find it, goose fat works beautifully too
03 -
  • Pat your potatoes completely dry after parboiling—any moisture clings to them instead of letting them get crispy, so I use paper towels and really make sure they're dry
  • Don't crowd your roasting pan and don't skip the halfway turn—these little things are what separate good crispy potatoes from truly outstanding ones
  • Keep your oven temperature steady and don't open the door too often; every peek lets heat escape and extends cooking time

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