Here is a delicious side dish that is the perfect accompaniment to any meal. These Crispy Roasted Duck Fat Potatoes have a soft, fluffy inside and a crispy, golden-brown outside. The simple technique of par-boiling the potatoes with a touch of baking soda helps soften the outer layer of the potatoes. Then, tossing the potatoes in duck fat causes the softened layer to become a textured coating that turns into the crispy golden-brown crust. Adding chopped rosemary provides a savory, aromatic flavor resulting in roasted potatoes that are absolutely irresistible. In this post, we will show you how to make these delectable potatoes that pair well with roasted meats like chicken, beef, or pork. They’re also fantastic for breakfast, served alongside eggs and bacon.
Try my recipes for Smoked and Reverse-Seared Tri-Tip, Double-Cut Pork Chops - Brined, Smoked and Grilled and Reverse-Seared Smoked Pork Loin.
Ingredients
- Yukon gold potatoes
- Duck fat
- Unsalted butter
- Baking soda
- Kosher salt to taste
- Freshly ground black pepper
- Fresh rosemary
See recipe card for quantities.
Instructions
Peel the potatoes and cut into evenly sized pieces, about 1 – 1 ½” in diameter. This size will ensure they crisp up nicely while remaining tender inside.
Add the potato chunks to a large pot with enough cold water to cover them by about 2”. Add 1 teaspoon of kosher salt and ½ teaspoon of baking soda to the water. The baking soda is crucial in breaking down the outer surface of the potatoes and creating an extra crispy outside.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let the potatoes simmer for about 10 minutes or until they are just starting to become tender but not fully cooked. A fork should poke through them with some resistance.
While the potatoes are par-boiling, place a cast iron skillet in your oven and preheat it to 450°F (230°C). You want the skillet to get hot before the potatoes are added. This helps to make them crispy.
Once the potatoes are par-boiled, drain them, place them in a large bowl and let them sit for a minute to allow excess steam to escape. This will help them dry out slightly, which is important for achieving a crispy finish.
Toss the potatoes to loosen their softened exterior and be rough with them. This helps create what looks like a coating on the potatoes, which leads to extra crispiness when roasting. Season with kosher salt and freshly ground black pepper.
Carefully remove the hot skillet from the oven and add the duck fat to skillet. Less is more, ¼ cup is all that it takes. Any more than that and the potatoes will taste gamey. Next, arrange the potatoes in a single layer in the skillet. Make sure that there is some space around the potatoes. Overcrowding the potatoes can cause them to steam rather than roast.
Place the skillet back into the oven and bake for 25-30 minutes, turning the potatoes halfway through cooking. The potatoes are done when they have a crispy, golden-brown crust.
Remove the skillet from the oven and sprinkle with chopped rosemary. Season with additional salt and pepper to taste.
Substitutions
If you have trouble finding duck fat, beef tallow will also work.
Storage
Store leftover duck fat potatoes in an airtight container in the refrigerator for up to 3 days.
Top Tip
Yukon gold potatoes work best for this recipe because of their creamy texture. Also, don’t skip the baking soda. It helps break down the outer surface of the potatoes during par-boiling, giving them a crispy outside when roasted.
Final Thoughts
These roasted duck fat potatoes are simple enough to make on a weeknight but impressive enough for a special occasion. They are sure to become a family favorite. Enjoy!
Related
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Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Crispy Roasted Duck Fat Potatoes Recipe
Ingredients
- 1.5 lb Yukon gold potatoes
- ¼ cup duck fat
- 2 tablespoon unsalted butter
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- black pepper freshly ground
- 1 tablespoon rosemary fresh
Instructions
- Peel the potatoes and cut into evenly sized pieces, about 1 – 1 ½” in diameter. This size will ensure they crisp up nicely while remaining tender inside.
- Add the potato chunks to a large pot with enough cold water to cover them by about 2”. Add 1 teaspoon of kosher salt and ½ teaspoon of baking soda to the water. The baking soda is crucial in breaking down the outer surface of the potatoes and creating an extra crispy outside.
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let the potatoes simmer for about 10 minutes or until they are just starting to become tender but not fully cooked. A fork should poke through them with some resistance.
- While the potatoes are par-boiling, place a cast iron skillet in your oven and preheat it to 450°F (230°C). You want the skillet to get hot before the potatoes are added. This helps to make them crispy.
- Once the potatoes are par-boiled, drain them, place them in a large bowl and let them sit for a minute to allow excess steam to escape. This will help them dry out slightly, which is important for achieving a crispy finish.
- Toss the potatoes to loosen their softened exterior and be rough with them. This helps create what looks like a coating on the potatoes, which leads to extra crispiness when roasting. Season with kosher salt and freshly ground black pepper.
- Carefully remove the hot skillet from the oven and add the duck fat to skillet. Less is more, ¼ cup is all that it takes. Any more than that and the potatoes will taste gamey. Next, arrange the potatoes in a single layer in the skillet. Make sure that there is some space around the potatoes. Overcrowding the potatoes can cause them to steam rather than roast.
- Place the skillet back into the oven and bake for 25-30 minutes, turning the potatoes halfway through cooking. The potatoes are done when they have a crispy, golden-brown crust.
- Remove the skillet from the oven and sprinkle with chopped rosemary. Season with additional salt and pepper to taste.
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