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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Duck fat potatoes in a cast iron pan

Duck Fat Potatoes

Posted by: ari | well seasoned

Duck fat potatoes are the crispiest, most delicious potatoes you will EVER make! When cooked with duck fat, the potatoes take on a seriously rich flavor. Parboiling the potatoes first with a touch of baking soda helps ensure a creamy center and super crispy exterior. You will serve these with everything!

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Posted by: ari | well seasoned
Duck fat potatoes in a cast iron pan
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Duck Fat Potatoes

Duck fat potatoes are the crispiest, most delicious potatoes you will EVER make! When cooked with duck fat, the potatoes take on a seriously rich flavor. Parboiling the potatoes first with a touch of baking soda helps ensure a creamy center and super crispy exterior. You will serve these with everything!
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course: Side Dish
Cuisine: American, French
Keyword: duck fat fries, rendered duck fat, roasted potatoes
Servings: 8 servings
Calories: 231kcal
Author: ari | well seasoned

Equipment

  • Large pot with lid

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
  • tsp freshly cracked black pepper
  • 1 Tbsp fresh rosemary or other fresh herb finely chopped, such as thyme, sage, or oregano
  • ½ tsp flaky sea salt

Instructions

  • Preheat oven to 450F. Place rendered duck fat into a large cast iron skillet, then place in the oven to preheat.
  • Place potatoes in a large pot, then cover with water. Add 2 Tbsp Kosher salt and 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.
    Boiled cubed 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.
    Boiled potatoes in a large pot
  • Carefully remove the preheated skillet from the oven, then spoon the parboiled potatoes into the pan. Sprinkle with remaining 1 tsp Kosher salt and black pepper. Cook undisturbed for 30 minutes, then toss potatoes. Cook an additional 40 minutes, or until crispy and golden brown on all sides, flipping the potatoes once more about halfway through. Garnish with finely chopped fresh herbs (if using) and sprinkle with flaky sea salt before serving immediately.
    Duck fat potatoes in a cast iron pan

Notes

  • Do not skip the baking soda! This helps to break down the surface of the potatoes so they have that creamy exterior which crisps up beautifully in duck fat.
  • Don't cut the potatoes into super small pieces or they will burn and won't have a creamy center!
  • Don't have duck fat? You can absolutely follow this same method with oil or beef fat. Just note that some oils have a lower smoke point and will begin smoking if preheated in an oven for an extended period of time.

Nutrition

Calories: 231kcal | Carbohydrates: 40g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 1670mg | Potassium: 955mg | Fiber: 5g | Sugar: 2g | Vitamin C: 45mg | Calcium: 27mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!