Ultra Crispy Roasted Duck Fat Potatoes
I've been making crispy Duck Fat Potatoes for years -- the ultimate potato side dish! For best results, I recommend Russet or Yukon Gold potatoes. When cooked with duck fat, the potatoes take on a 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! Gluten-free, dairy-free.
Servings: 8 servings
Calories: 231kcal
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
- Don’t skip the baking soda. It roughens the surface of the potatoes, helping the edges turn deeply crispy while the centers stay fluffy and velvety.
- Keep the pieces large. Smaller chunks can scorch before the interiors have time to soften.
- No duck fat? Substitute beef tallow or a high smoke-point oil such as sunflower, grapeseed, or canola.
- Make-ahead: Parboil and rough up the potatoes, then cool on a sheet pan for up to 24 hours. Roast straight from the refrigerator, adding about 5 extra minutes to the cook time.
- Storage: Leftovers keep for up to 4 days in an airtight container in the refrigerator.
- Reheat: Warm in a 425°F (218°C) oven or air fryer for 8–10 minutes, until hot and crispy.
- Freezing: Freeze par-roasted potatoes on a tray until solid, then transfer to a freezer bag and store for up to 3 months. Roast from frozen at 450°F (232°C) for 25–30 minutes.
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
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