Make any dinner a reason to celebrate with these easy, ultra crispy and creamy Roasted Duck Fat Potatoes!

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Easy Crispy Roasted Duck Fat Potatoes!

Planning a fancy dinner party of holiday gathering? These duck fat roasted potato recipe has got you covered!

Way better than any roasted potatoes or french fries, these crispy potatoes are one of my favorite ways to prepare potatoes for a special occasion.

This duck fat potatoes recipe bring the rich flavor of duck fat to creamy (and ultra crispy) Yukon Gold potatoes, and only require a little prep to make!

If you're looking for the best way to impress your guests for dinner, look no further than these amazing, golden brown Duck Fat Potatoes!

Best Ever Easy Crispy Roasted Duck Fat Potatoes

Ingredients

While these Crispy Roasted Duck Fat Potatoes are a super special and delicious way to enjoy potatoes, they require very minimal ingredients to make! Here's what you'll need:

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.
Kosher salt, for cooking the potatoes, as well as seasoning right before they go into the oven with some freshly ground black pepper.
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!
Fresh rosemary, finely chopped. You'll add this at the very end to impart an herby and earthy flavor to the finished potatoes.
Flaky sea salt, for finishing. I use Maldon Salt.

How to make Crispy Roasted Duck Fat Potatoes

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:

Preheat oven to 450 degrees for 30 minutes to 1 hour so it’s very hot.
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 cold water.
Add 2 tablespoon kosher salt and 1 teaspoon baking soda, stir, then bring to a rapid boil over high heat.
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).
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.
When potatoes are tender, drain potatoes well, then return to the pot to help remove any excess liquid.
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.
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.
Return to the oven and cook undisturbed for 30 minutes, then flip potatoes.
Cook for an additional 20 minutes, then flip again, and cook 10-15 additional minutes, until extra crisp.
Remove the potatoes from the oven, and top with chopped rosemary and a bit of flakey sea salt and serve immediately. (see recipe card below for full instructions and ingredients list).

Preheat oven, and boil cut and peeled potatoes with salt and baking soda

drain potatoes well, and return to pot to remove excess liquid — Preheat oven, and boil cut and peeled potatoes with salt and baking soda

Tools and Tips for Perfect Duck Fat Potatoes

Tools

A large cast-iron skillet. This heats the duck fat and potatoes perfectly, and promotes even browning.
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.

Tips

Be sure to use the 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.
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.
Go with Yukon golds for the best consistency.
Make sure to shake the potatoes to form craggy edges for ultimate browning!
Use duck fat (or substitute beef fat/ beef tallow if you can't find duck rendered duck fat). Duck fat has a high smoke point of about 375 degrees, and imparts a unique flavor and maximum crispiness to the outer layer of the potatoes.
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.
You 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.

Substitutions and Additions

These Crispy Duck Fat Potatoes can be adjusted to work with your personal preferences, as well as what you have on hand in your refrigerator and pantry. Here are some swaps and additions you can use to make this recipe your own.

Slice baby potatoes in half instead of using full size Yukon gold potatoes. While you could use russet potatoes or red potatoes, I find Yukon gold yields the crispiest, creamiest result.
Swap the rosemary for some fresh thyme!
If you are watching your sodium, you could reduce the amount of salt in the potato cooking water and finishing, if desired.
Try beef tallow 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!

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!

More Great Side Dishes

If you love these Crispy Roasted Duck Fat Potatoes, you'll love these great side dishes, too!

Print Recipe

Best Ever Easy Crispy Roasted Duck Fat Potatoes

Make any dinner a reason to celebrate with these easy, ultra crispy and creamy Roasted Duck Fat Potatoes!

Prep Time15

Cook Time1 20

Course: Dinner, Side Dish

Keyword: potato

Servings: 4

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
2 tablespoon + 1 tsp Kosher salt, divided
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.

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