The simple yet decadent dish that will steal the show. Crispy edges. Meltingly soft interior. Indulgent duck fat. Tuck into the BEST side with Duck Fat Roast Potatoes.
Every once in awhile, I roast an entire duck. After the carcass has been demolished and the bones made into stock, I pour the leftover fat into an old jam jar and store it in the fridge.
I know I’m not alone in storing various fats in my fridge. I’m even betting you have a jar (or two) stashed way back behind the old kimchi.
If you, like me, are loathe to waste leftover fat, let me introduce you to the best side dish in the world: Duck Fat Roast Potatoes.
No, I’m not exaggerating. These potatoes are THE best. Crispy on the outside, soft and fluffy on the inside. Salty and indulgently fatty with copious amounts of duck fat. These are the kind of potatoes that make everything else seem blase in comparison.
Case in point: last week I cooked dinner for two of my favorite foodies. As per usual, I made way too much food. By the end of the meal, we were all groaning in pain and had barely made a dent. But do you know what was completely and totally gone? The Duck Fat Roast Potatoes.
They were so good, we kept talking about them all night long. The next day, I couldn’t stop thinking about them. When my best friend asked for the recipe, I knew this would be my next blog post.
The easiest and hardest part of this recipe will be acquiring the duck fat. I’ve heard of fancy supermarkets that sell duck fat in round little tubs. But honestly, you can just as easily roast a duck at home and store the leftover fat in a jam jar.
Trust me, if you can roast a chicken, you can roast a duck. (On the plus side, ducks are wonderfully fatty so you’ll be sure to end up with lots of duck fat. I find 1 roasted duck produces about 1 cup of duck fat.)
My recipe calls for 1/2 cup of duck fat. That is an indulgently crazy amount of duck fat. But for 3 lbs of potatoes, I don’t think it’s over the top. Well, maybe just a little. But if we’re going to be extra, why not go all the way?? 😉
Everybody needs a good side in their cooking repertoire. A tasty side dish simple enough to put together. A side dish with a little extra. Make Duck Fat Roast Potatoes the favorite dish for your next gathering!
Duck Fat Roast Potatoes
- 3 lbs potatoes (preferably yellow or Golden Yukon)
- 1/2 cup duck fat
- 1 1/2 tsp salt
- 1/2 tsp pepper
- Preheat oven to 425F/220C.
- Remove duck fat from refrigerator and bring to room temperature.
- Cut potatoes into 1-inch chunks, leaving skin intact. (I cut the potatoes in half, then quarter each side.) Place potatoes in a large stock pot and add enough water to cover potatoes. Bring to a boil. When the water comes to a boil, set the timer and boil for 5 minutes.
- Drain potatoes in colander. Shake the colander to drain excess water. Set aside for 5 more minutes to continue steaming/draining.
- Use the largest rimmed sheet pan that you have. Dump potatoes onto a sheet pan. Drizzle with duck fat, as it should be somewhat liquified by now. Sprinkle with salt and pepper. Mix well with hands and spread out in an even layer onto the sheet pan.
- Roast until potatoes are crispy and browned, about 40-55 minutes. About halfway through, scrape up the potatoes with a spatula and turn them to the other side.
- Garnish with parsley and a few more grinds of fresh pepper. Serve immediately.