These show-stopping, super crispy Duck Fat Roast Potatoes are boiled, then roasted in rendered duck fat for an unmatchably crunchy and flavorful potato side that's perfect for holiday entertaining!
JUMP TO RECIPEThese ultra crispy duck fat potatoes are golden, incredibly crunchy, and irresistibly rich, all without being the least bit greasy!
Parboiling the potatoes and using high heat to roast them ensures a perfectly creamy center and crispy exterior, every time. This is the easiest way to make restaurant style duck fat roast potatoes in the comfort of your own kitchen!
I’ve worked on dozens of potato roasting techniques over the years (like my air fryer rosemary potatoes recipe), and this duck fat roasting method consistently delivers the crispiest and most flavorful results. After refining this technique through repeated holiday hosting (and just because I love this recipe), this is the tried-and-true approach I use every time for super satisfying duck fat potatoes.
Table of Contents
- Why you'll love these Duck Fat Potatoes
- Ingredients
- Step by Step Instructions (with photos and video)
- Tools Needed
- Substitutions and Additions
- FAQ (Frequently Asked Questions)
- What to serve with Duck Fat Potatoes
- Storing and Reheating
- More Great Side Dishes
Why you'll love these Duck Fat Potatoes
High guest appeal. An uncommon way to serve potatoes, these Crispy Duck Fat Potatoes are 100% worth the extra effort, and a great way to wow your guests for the holidays.
Easy to make. While they might sound a bit intimidating, these potatoes are very easy to make, with just a few prep steps before mostly hands-off roasting in the oven.
The CRUNCHIEST potato you'll ever eat. No other fat or method produces a crisper potato! Duck fat makes for a shatteringly crisp exterior, with a creamy and flavorful center! High heat + duck fat = the crispiest crust ever!
Ingredients
Rendered duck fat. I got mine from Wild Fork Foods. You'll need ¼ cup for this recipe, but duck fat freezes beautifully for up to 6 months, and is great for other roasted veggies, or brushing onto roasted chicken or turkey for extra crisp skin! I freeze mine in smaller portions in an airtight container so I can use it as needed.
Yukon gold potatoes, peeled and cut into 2-3” pieces. Yukon golds are the best potato for the job, as they yield an ultra creamy center. You can also use russets, since they are starchy as well. Avoid waxy potatoes, like red bliss, since they will not achieve the same texture.
Salt, for cooking the potatoes, as well as seasoning right before they go into the oven. You'll need a good bit of kosher salt (I like Diamond Crystal Kosher Salt), as well as some flaky sea salt for finishing. I use Maldon Salt to finish the potatoes, since it adds an extra layer of crunch to the potatoes!
Baking soda. You'll add a bit to the cooking liquid for the potatoes, which will help break down the outer layer of the potatoes so they take on an ultra crispy outer layer in the oven with lots of tasty craggy bits when you shake them! Don't skip this step for maximum crispiness!
Fresh rosemary, finely chopped. You'll add this at the very end to impart an herby and earthy flavor to the finished potatoes. Once it hits the hot potatoes, the smell is unreal!
Step by Step Instructions (with photos and video)
With just a few key steps and a bit of time, these Crispy Duck Fat Potatoes are much easier to make than you might think. Here's how to make them:
Tools Needed
- A large cast-iron skillet or oven safe pan. This heats the duck fat and potatoes perfectly, and promotes even browning. You can use any metal pan that can go from stovetop to oven, such as a stainless steel pan. Just make sure it's on the larger side so your potatoes have plenty of room to build a nice crust.
- A large soup pot or dutch oven with a secure fitting lid. You want it to be easy to shake while firmly holding the lid in place so you can rough up the exterior of the potatoes prior to roasting so they have lots of crunchy edges!
- A colander, for draining the potatoes really well before adding them back to the pot to dry before roasting.
- A sturdy spatula, for flipping the potatoes over halfway through roasting.
Substitutions and Additions
Use cute little potatoes! Slice baby potatoes in half instead of using full size Yukon gold potatoes.
Switch up the herbs! Swap the rosemary for some fresh thyme!
Reduce the salt. If you are watching your sodium, you could reduce the amount of salt in the potato cooking water and finishing, if desired.
Use beef fat or shmaltz (chicken fat). Try beef tallow or chicken fat in place of the duck fat if you can't find it in your local grocery store. Avoid bacon fat, olive oil, or vegetable oils, as they will not yield the same result. Splurge on the good stuff for this recipe!
Crispy Duck Fat Roast Potatoes Recipe
Equipment
- large cast iron skillet
- large soup pot or Dutch oven
Ingredients
- ¼ cup rendered duck fat (thawed, or room temperature)
- 3 lbs Yukon gold potatoes, peeled and cut into 3” pieces, (or peeled russet potatoes, for fluffier potatoes)
- 2 tablespoon + 1 tsp Kosher salt, divided, (Diamond Crystal salt preferred)
- 1 teaspoon baking soda
- ¼ teaspoon freshly cracked black pepper (or pepper medley)
- 1 tablespoon fresh rosemary, finely chopped
- Flaky sea salt (such as Maldon), for finishing
Instructions
- Preheat oven to 450 degrees for 30 minutes to 1 hour so it’s very hot. 2. Place potatoes in a large pot (lighter pots preferred rather than Dutch ovens, or a lighter Dutch oven since you will need to shake the potatoes in the pot), then cover with 6 cups water. 3. Add 2 tablespoon kosher salt and 1 teaspoon baking soda, stir, then bring to a rapid boil over high heat. 4. Once boiling, boil potatoes for 6-10 minutes, or until tender enough to pierce easily with a fork, but not overcooked (you want the potatoes to retain some integrity for shaking). 5. Once potatoes begin to boil- Place ¼ cup rendered duck fat into a large cast iron skillet, then place in the preheated oven to get nice and hot. 6. When potatoes are tender, drain potatoes well, then return to the pot to help remove any excess liquid. 7. Place lid on top of the pot, and hold firmly in place with a kitchen towel. Shake the pot vigorously for 30 seconds, until the potatoes are a bit roughed up and form a somewhat mashed appearance on the outer part of the potatoes. 8. Carefully remove the preheated cast iron skillet from the oven, then carefully spoon the parboiled potatoes into the preheated pan into the duck fat in an even layer. Sprinkle the potatoes with remaining 1 teaspoon Kosher salt and black pepper. 11. Return to the oven and cook undisturbed for 30 minutes, then flip potatoes. 12. Cook for an additional 20 minutes, then flip again, and cook 10-15 additional minutes, until extra crisp. 13. Remove the potatoes from the oven, and top with chopped rosemary and a bit of flakey sea salt and serve immediately.
FAQ (Frequently Asked Questions)
Why do I need baking soda?
The bakings soda helps to break down the outer layer of the potatoes so they have that creamy exterior which crisps up beautifully in duck fat.
What size should the potatoes be?
Make sure to keep the potatoes to 2-3” in size, so they retain their creamy centers! If the potatoes are too small, they will dry out and char for burn.
What is the best potato for duck fat roasting?
Go with Yukon golds for the best consistency. They retain their creamy center when roasted, but have enough starch to form a crust. You could also use russet potatoes. I would avoid red potatoes, as they are more waxy in texture, and won't have the desired texture when roasted.
Pro tip: Make sure to shake the potatoes to form craggy edges for ultimate browning!
What can I use instead of duck fat?
You can substitute the duck fat for beef fat/ beef tallow, avocado oil, or ghee (clarified butter). You want the fat you're using to have a high smoke point so it doesn't burn, so avoid using olive oil.
How do I get maximum crispiness?
Be sure to keep the potatoes to a single layer to ensure all potatoes are crispy. Try and keep the potatoes in as close to a single layer as you can, to maximize the surface area of the cast iron and get them ultra crispy. The more they contact the hot pan, the crisper they will be!
You also want a HOT OVEN. I preheat my oven for at least 30 minutes prior to making the duck fat potatoes, and preheat the duck fat in the cast iron in the oven while the potatoes cook to make sure the pan is hot and sizzling before adding the potatoes.
If using previously frozen duck fat, be sure to bring it to room temperature before working with it.
What to serve with Duck Fat Potatoes
Duck fat potatoes are a great special occasion side dish, and pair well with seared duck breasts, pork chops, or a holiday roast! Here are some other great main dishes that would go great with these Crispy Duck Fat Potatoes!
Make my easy Pan Fried Flounder with Butter and Lemon!
Serve them alongside my Tuscan Pancetta Chicken in Garlic Cream Sauce- they're perfect for dipping into the sauce!
Whip up a batch of my Fennel Dijon Pork Chops!
Make my tangy and tender Slow Cooker Balsamic Brisket!
Storing and Reheating
Store any leftover potatoes in an airtight container in the refrigerator for up to 4 days.
To reheat, preheat oven to 425 degrees, and warm through for 10–15 minutes to re-crisp.
More Great Side Dishes
If you love these Crispy Roasted Duck Fat Potatoes, you'll love these great side dishes, too!
Try my ultra-creamy and decadent Easy Browned Butter Boursin Mashed Potatoes!
Make my easy weeknight crispy Rosemary Air Fryer Baby Potatoes!
Give my Honey Glazed Roasted Carrots and Parsnips with Goat Cheese a try for an elevated way to serve roasted veggies!
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