These crispy duck fat roasted potatoes have golden-brown ridges that crackle the moment your fork dives in. Perfectly crunchy on the outside with an almost mashed potato-like center that I find completely irresistible. Did I mention they pair well with everything?! From weeknight dinners featuring roasted meats or holiday show-stopping sides, they can do no wrong.
Why You’ll Love This Recipe
- Ultra-crispy shell, cloud-like middle — parboiling with a pinch of baking soda roughs up the edges so every nook turns into crackly goodness.
- Seriously savory flavor – rendered duck fat adds subtle depth without tasting “gamey.”
- Fool‑proof method – shake‑and‑roast technique adapted from Kenji López‑Alt guarantees crunch.
- Pairs with everything – from a crispy pan‑seared duck breast for date night to a Sunday roast of buttery oven-roasted whole beef tenderloin for a crowd.
Ingredient Highlights
I have tested this recipe more times than I can count and here’s my biggest takeaway: stick to Yukon Gold or Russet potatoes, which are starchy enough to fluff, yet waxy enough to hold their shape. Steer clear from things like purple or red potatoes, which (sadly) do not yield similar results.
Pro tip for cooking with duck fat: More fat ≠ more crunch. Too much coats the surface and steams the potatoes (also–I find the duck flavor too strong when I use any more). Stick to ¼ cup per 4 lbs (this is as much as I can fit in a single layer in my largest cast-iron pan) for maximum crisp.
Rendered duck fat vs. store-bought: If you’ve cooked duck recently at home and saved the rendered fat, simply strain out the solids before using. Otherwise, D’Artagnan is a well known and widely available brand (I’ve found it at Whole Foods and Kings Food Market).
How To Make Duck Fat Potatoes
- Parboil peeled, chunked potatoes in heavily salted water + baking soda (10 min).
- Rough ’em up : Drain, return to pot, clamp on the lid, and shake until fuzzy.
- Roast in a pre‑heated skillet slicked with ¼ cup duck fat at 450°F—30 minutes undisturbed.
- Flip & finish another 35‑40 minutes until every edge blisters. Shower with herbs, flaky salt, devour.
Your patience will be greatly rewarded! I’ve tried to shorten the roasting time and I’ve also skipped the roughing up of the potatoes. The results won’t be the same. Try these as written before deviating–they’re worth the effort!
Cast-Iron Is Key For Crispy Potatoes
You can parboil the potatoes in any large pot you like, but when it comes to oven-roasting, stick with cast-iron.
Cast‑iron holds a blazing, even heat far better than lighter pans, so the duck fat stays fiercely hot and sears every roughened edge on contact; that uninterrupted high temperature builds a deep, all‑over crust instead of letting the potatoes steam.
For larger quantities, split the potatoes between two cast-iron pans. You can use rimmed sheet pans if needed, but the potatoes won’t be anywhere near as crispy.
Tips For Seriously Crispy Potatoes
- Spread potatoes in a single layer—crowding will lead to soggy potatoes.
- Use a well-seasoned cast-iron for even, aggressive heat.
- It’s worth repeating: do not use too much duck fat! We’ve tested this and the potatoes don’t crisp up as well and taste way too ducky. Less is more!
- Let the potatoes cook undisturbed for the first half hour.
- Toss in minced garlic (or herbs) for the final 10 minutes so it toasts, not burns. I follow the same method with my rosemary roasted garlic potatoes.
- Sprinkle with flaky sea salt just before serving.
Can these be made without duck fat? Don’t expect the flavor or crunch to be the same, but yes–you can use the exact same method with extra virgin olive oil.
What To Serve With Roast Potatoes In Duck Fat
The obvious choice is perfect pan seared duck breast! I also love to serve them with seared ribeye or beef tenderloin, all of which feel elegant for special occasions. To complete the meal, serve up cheesy creamed spinach with Gruyere or sautéed Swiss chard with toasted breadcrumbs.
It’s honestly hard to think of dishes that these cute little duck fat roasties wouldn’t pair well with.
Duck-fat roasted potatoes shatter with crisp, golden edges and give way to a pillowy center–do not underestimate the power of parboiling. It’s the secret to perfect potatoes every single time!
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Ultra Crispy Roasted Duck Fat Potatoes
Equipment
Ingredients
- ¼ cup rendered duck fat
- 4 lbs Russet or Yukon gold potatoes, peeled and cut into 2-3" chunks
- 2 Tbsp + 1 tsp Kosher salt, divided
- ½ tsp baking soda
- ⅛ tsp freshly cracked black pepper
- 1 Tbsp fresh rosemary, or other fresh herb finely chopped, such as thyme, sage, or oregano
- Flaky sea salt
Instructions
- Prepare the pan. Preheat oven to 450°F. Place ¼ cup rendered duck fat into a large cast iron skillet, then place in the oven to preheat.
- Parboil the potatoes. Place potatoes in a large pot, then cover with water. Add 2 Tbsp Kosher salt and ½ tsp baking soda, stir, then bring to a rapid boil. Cook uncovered for 10 minutes, or until tender enough to pierce easily with a knife. Drain potatoes, then immediately return to the pot to help evaporate any excess liquid.
- Shake potatoes. Place lid on top, then secure by holding it firmly in place. Shake the pot vigorously, about 20-30 seconds, until the potatoes form a thin layer on top that has the consistency of mashed potatoes.
- Roast the potatoes. Carefully remove the preheated skillet from the oven, then spoon the parboiled potatoes into the pan. Sprinkle with remaining 1 tsp Kosher salt and ⅛ tsp black pepper. Return to the oven and cook undisturbed for 30 minutes, then toss potatoes. Cook for an additional 40 minutes, or until crispy and golden brown on all sides, flipping the potatoes once more about halfway through. Garnish with finely 1 tablespoon chopped fresh herbs (if using) and sprinkle with flaky sea salt before serving immediately.
Notes
- Be sure to use baking soda–it roughens the potato surface so the edges turn crispy while the center stays velvety.
- Keep the chunks big; small pieces scorch before the insides can soften.
- No duck fat? Swap in beef tallow or a high-smoke-point oil (sunflower, grapeseed, canola, etc.).
- Make-ahead: Parboil, rough up, then cool on a sheet pan up to 24 hours. Roast straight from the fridge–add 5 extra minutes.
- Storage: Leftovers keep 4 days in an airtight container.
- Reheat: 425°F oven or air-fryer, 8-10 minutes or until crispy.
- Freezing: Freeze par-roasted potatoes on a tray, then bag up to 3 months. Roast from frozen at 450°F for 25-30 min.
It said long and slow. But it’s 450. Do you cook it at 450 the entire time?
Hi! Long and slow is accurate, they are not low and slow. The potatoes take a super high heat to crisp up. Once they go into the oven, keep them at 450F the whole time! xo, Ari
These were the best potatoes I’ve ever made/ eaten! They were so beautifully crisp and delicious that my whole family loved them. Definitely going to be making these more often and have already sent the recipe to friends:)
Oh my goodness, LOVE hearing this!! Agree, they are the crispiest and we absolutely love making them!! Thank you so much for sharing the recipe, it’s such a wonderful help to me! xo, Ari
Thank you for sharing this recipe! I was given some homemade rendered duck fat for tamales and was looking for something to do with the leftover lard. This recipe nailed it. My Husband said these were the BEST POTATOES HE’S EVER HAD IN HIS LIFE 🙂 and is currently telling the whole family.
Yessss, that’s what we like to hear! Cheers to crispy potatoes! xo, Ari
When scaling down the amount of potatoes (1 lb) should I also scale down the amount of baking soda in the boiling water and by how much?
I can’t wait to make these!! I made your perfectly roasted potatoes tonight from your date night recipe menu and they were OUT OF THIS WORLD! My family is still drooling.
Those are the potatoes we make weekly!! These we save for special occasions (or whenever we have duck fat to use up hah). Enjoy!! xo, Ari
Outstanding ! Thank you so much. I just tested these for Christmas Eve to make sure I have an idea of what I am doing. Simply scrumptious.
Everyone will love them I am sure! Merci bien.
So smart of you to test before the big holiday meal! Really glad you enjoyed them, we adore the crunch! xo, Ari
I have had these in England several times but never knew how to cook them until I stumbled upon your recipe. Wow these potatoes are incredible. I highly recommend and it’s an easy recipe to follow. My kids could not believe how good they were. I will be making these several times throughout the holidays this year. And have already had several compliments on them. People are very surprised when I tell them they are made with duck fat. Keep up the good work
This is fantastic to hear, Todd! The crunch is EVERYTHING! And a good reminder that I should make them again soon. Happy holidays! xo, Ari
I made this today and WOW! The best use of my duck fat yet. Probably the best new breakfast recipe I’ve had in a long time (I added steak, eggs, and onions).
Thank you! I will look around your site.
This is the best review!! We love the subtle flavor that duck fat adds and OMG that crunch!! xo, Ari
Followed the recipe to a T and made the most divine crispy potatoes which paired so well with steak and a mushroom cream sauce. Definitely will be repeating again!
What a perfect dinner! We love how crispy these potatoes get. Thanks so much! xo, Ari
*chefs kiss* These are sooo good! My new favorite potato recipe and they are much easier than they seem! Making them for the second time this week.
Best ever potatoes!! So glad you love them, Sabrina. That crunch! xo, Ari
I have a question. Does the cast iron pan need to go back into the oven to roast or not? It does not say that. So I am assuming that the potatoes go onto the heated cast iron pan to sear but not in the oven? Please clarify. Thank you.
Hi Lucy — the potatoes are roasted. You’ll add them to the hot cast-iron skillet, then return them to the hot oven to cook. Toss after 30 minutes, then return to the oven cook for an additional 40 minutes. Best, Ari
Thank you! It seems like it would get burnt at 450F the whole time. So I thought the pan doesn’t go back into the oven after it has been preheated. Thanks for clairifying.
No problem, I hope you enjoy! xo, Ari
Best potatoes I’ve ever made at home. My husband said to make these every time we have potatoes!
Thank you, Jen! Love that crunch so much! xo, Ari
Any tips on how to make this ahead of time and finish cooking at a friend’s home? I plan on making a big batch but can’t possibly do all of the cooking at friend’s home. Travel time to destination is 30min. TIA!
Mine were nice and crispy after the first 30 minutes. They were very good, but I fear they would have burned with an additional 40. Maybe my oven is just special? Lol.
Ha, maybe you do have a super oven! We make these a few times a year and they also require longer than 30 minutes. They’re definitely cooked through before, but they continue to get extra crispy, just how I like ’em. Glad you enjoyed! Cheers, Ari
Can these be made and kept warm in a low oven for 1/2 hour or will they lose their crunch? I want to serve these for a dinner party.
Hi Lori! Yes, absolutely — especially if you’re not transporting them to another location, just keep them warm and they’ll stay nice and crispy. But also once they go into the oven, they cook there for 1 hr 10 minutes (tossed in between), so that is an hour plus of hands off time where you could be entertaining or working on another dish. Enjoy and please report back! Cheers, Ari
Ari, why did you steal the recipe from Kenji and posted it as your own?
Al, did you read the post where I credit Kenji for the “shake-and-roast” method, linking to his page? And while I certainly credit my knowledge of this method to Kenji, there are countless families in the UK who have been making “roasties” like this for generations. And no, they do not need to credit him. Best, Ari
Can these keep warm in the oven for a bit for entertaining?
Hi Lori! Yes, but you don’t want to keep them in there for hours or they’ll dry out. I’d feel comfortable keeping them at 200-225°F for about an hour before serving, but no higher. Hope this helps! Best, Ari