Duck Fat Roast Potatoes

Tuck into the golden crispy gloriousness that is Duck Fat Roast Potatoes.

Last week, I cooked dinner for two of my favorite foodies. As per usual, I made way too much food. But do you know what was completely and totally gone? The Duck Fat Roast Potatoes.

They were so good, we talked 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.

No, I’m not exaggerating. Duck Fat Roast Potatoes are THE ABSOLUTE BEST.

Crispy on the outside, with a golden crunchy crust. Soft interior that melts in your mouth. And the flavor! Duck Fat Roast Potatoes are addictively, sublimely, intensely delicious!

What is Duck Fat? What makes it so good?

Duck fat comes from ducks, which are notoriously fatty. When rendered, duck fat works like any other fat in the kitchen. You can fry, roast, emulsify, sear, bake, etc. with it. The silky smooth texture even makes it ideal for salad dressing and aioli.

Duck Fat is delicious. The taste is hard to describe but I would describe it as earthy, delicate, aromatic. Overall, it makes everything taste better and gives a delicious oomph to any dish.

Duck fat also has a high smoke point, making it ideal for cooking at high heat. More flavorful than butter with less saturated fat, it’s healthier and tastier as well.

Duck fat also makes food super crispy. Like super, super crispy. The ideal fat for frying, roasting, and crisping things up — it pairs perfectly well with roast potatoes.

Where can I find Duck Fat?

Amazingly, many grocery stores sell duck fat nowadays.

You can find duck fat in the refrigerated meat section, sold in little tubs next to the poultry. Or, look for glass jars filled with rendered duck fat.

Alternately, you can roast a duck at home and store the leftover fat in a jam jar. That’s what I do.

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.)

How do I store Duck Fat?

Duck fat lasts forever, in the coldest part of your fridge. I store in an old jam jar and it keeps for about a year.

Alternately, you can freeze duck fat for longer storage. But trust me, you will use it up before then!

How to make Duck Fat Roast Potatoes:

The method for making Duck Fat Roast Potatoes is a simple, 2 step method that’s largely hands off!

First, briefly boil potatoes for 5 minutes. The quick boil creates the soft, fluffy interior.

Next, drain and roast in a sheet pan — at high heat. This creates that super crispy, crunchy crust!

Indulgently delicious and easy to make, these Duck Fat Roast Potatoes will be your favorite new side!

sheet pan with roast potatoes in sheet pan with spatula and pepper mill in background

Duck Fat Roast Potatoes

The Subversive Table | Lis Lam
Tuck into the golden crispy gloriousness that is Duck Fat Roast Potatoes.
Prep Time 20 mins
Cook Time 50 mins
Course Side
Cuisine American
Servings 4 (as side)


  • 13 x 18" rimmed sheet pan
  • Colander


  • 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 450F/232C.
  • Remove duck fat from refrigerator and bring to room temperature. Alternately, heat for 30 seconds in the microwave. The duck fat should be runny and pourable.
    jam jar filled with duck fat
  • Cut potatoes into 1-inch chunks, leaving the skin intact. Place potatoes in a large stock pot and add cold water to cover. Bring to a boil. When the water comes to a boil, set a timer and boil for 5 minutes.
    brown cutting board with cut up potatoes and knife and colander in corner
  • Drain potatoes in colander. Shake the colander to drain excess water. Set aside for 5 more minutes to continue steaming/draining.
  • Dump potatoes onto a sheet pan. Drizzle with duck fat. Sprinkle with salt and pepper. Mix well with hands and spread out in an even layer.
    sheet pan of quartered potatoes
  • 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.
    vertical sheet pan with roast potatoes and parsley
  • Garnish with parsley and a few more grinds of fresh pepper. Serve immediately.
    sheet pan with roast potatoes in sheet pan with spatula and pepper mill in background
Keyword Duck Fat, Potatoes, Roast

More Side Inspiration:

Arugula Quinoa Salad
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Spicy Sweet Potato Fries + Chipotle Aioli
plate of sweet potato fries with aioli in small bowl
Gochujang Roasted Carrots
Gochujang Roasted Carrots, sheet pan corner
All Recipes, Asian Inspired, Dinner with Friends, Holiday, Potluck, Sheet Pan, Side

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