Duck Fat Potatoes

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Duck Fat Potatoes are crispy golden brown roasted russet potatoes cooked and seasoned with duck fat and herbs. Potatoes roasted in duck fat creates the perfect golden crunchy crust and amazing flavor that other oils can’t compare to.

Roasted Herb Potatoes

If you need a side to make your dinner more filling or need something to bring to a party to feed a crowd. These roasted potatoes are perfect with almost any dinner and very simple to make. These can be popped in the oven and cooked for 1 hour. So, you can make your dinner while they cook in the oven!

A delicious twist on traditional oven roasted potatoes.

Key Ingredients You’ll Need

Potatoes: I prefer to use russet potatoes for this recipe, but you can use other kinds of potatoes like golden, red, tri-colored, etc.

Duck Fat: This will be used to cook the potatoes to make them super crispy and golden brown.

Seasonings: I like to use seasoning salt, pepper, garlic powder, and onion salt to cook with. You can also use oregano, parsley, sage, rosemary, or parmesan cheese to garnish the potatoes.

Baking Soda: This will make the potatoes very crispy and crunchy.

How To Make Duck Fat Potatoes

Step 1. Set the oven to 450 degrees. You will need to peel and cut the potatoes into cubes about 1 1/2-inch in size. In a large pot, add the potato cubes and sprinkle with salt and baking soda. Pour cold water into the bowl and make sure to add enough to cover the potatoes. Put on the stove and cook on high heat with a lid. Allow the water to reach a boil and cook the ingredients for 10 minutes or until fork tender. If you need to take off the lid, you can avoid the water boiling over. Drain the water and place the potatoes back into the pot without the lid to allow the excess moisture to evaporate for a few minutes. Place the lid on top and shake the pot vigorously to rough the edges of the potatoes. This will make the potatoes have a crispy and crunchy outer shell when they are roasted.

Step 2. In a large deep cast iron pan, add the duck fat and put it into the oven for 5 minutes or until it just begins to smoke. Once melted, put the potatoes into the skillet. Try to cook the potatoes in a single layer and use two skillets if needed. Put the skillet into the oven again and cook for 30 minutes. Flip the potatoes over and cook for another 15 minutes. Flip once again and cook for an additional 15 minutes or until golden brown.

Step 3. Remove the recipe from the oven and top with seasoning salt, pepper, garlic powder, onion salt, or other seasonings you like. Serve hot and enjoy!

Duck Fat Potatoes in a skillet.

What To Serve With Duck Fat Potatoes?

You can serve this amazing recipe with just about anything. This is a great recipe to serve with steak, chicken, pork, turkey, sausage, etc. This is also a great recipe to make in bulk as a side dish for picnics, BBQs, or parties.

Variations:

You can feel free to add anything you want to this recipe. You can mix meat like chicken or bacon into the roasted potatoes. One of my favorite things to do is add veggies like asparagus, green beans, onions, etc.

Duck Fat Potatoes on a yellow table.

More Potato Recipes:

Duck Fat Potatoes on a green plate.
Duck Fat Potatoes on a green plate.

Duck Fat Potatoes

Duck Fat Potatoes are crispy golden brown roasted russet potatoes cooked and seasoned with duck fat and herbs. Potatoes roasted in duck fat creates the perfect golden crunchy crust and amazing flavor that other oils can't compare to.
Servings: 6 people
Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins

Ingredients
  

  • 3 – 4 lbs. potatoes russet
  • ½ cup duck fat
  • 1 Tbsp salt
  • ½ tsp baking soda
  • ½ tsp seasoning salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • ¼ tsp onion salt
  • fresh herbs like oregano parsley, sage, rosemary, or parmesan cheese Optional garnish:

Instructions

  • Preheat the oven to 450 degrees.
  • Peel and cube the potatoes (pieces should be about 1½  inch cubes).  Place the potatoes into a large pot.  Sprinkle on the salt and baking soda.  Add cold water to cover the potatoes.  Place the pot of potatoes on the stove and turn on the high heat.  Cover the pot. Bring the water to a rapid boil and cook the potatoes for 10 minutes or until fork tender.  (Remove the lid once the water is boiling and if necessary, reduce the heat to avoid the water boiling over.)
  • Drain the potatoes well and return the potatoes to the hot pot without the lid.  (This helps the excess moisture to evaporate off the potatoes.)   Allow the potatoes to steam off the excess moisture for a few minutes.  Then put the lid on and shake up the potatoes hard.  (Roughing up the parboiled potatoes will give them more crunch once they are roasted.)
  • Put the duck fat into a large deep cast iron pan and place it into the oven for about 5 minutes, or until it is just starting to smoke.  When the duck fat is melted, add the potatoes to the skillet.  (It is best for them to cook in a single layer, using 2 skillets if necessary.)  Place the skillet back into the oven and allow the potatoes to cook undisturbed for 30 minutes.  Then turn the potatoes over and allow them to again cook undisturbed for another 15 minutes.  Turn them again, and allow them to cook for another 15 minutes or until golden and crunchy.
  • When you remove the potatoes from the oven, sprinkle them with seasoning salt, pepper, garlic powder, and onion salt.  Serve them hot and fresh out of the oven.

Notes

If you live in a warmer climate, your grease may not be solid in the summer if left out at room temperature, that’s no problem!
Only boil the potatoes until just tender, if you overcook them they will break apart and get too mushy when shaking them.
The duck fat makes these SO crispy, and delicious!

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