Tuck into the golden crispy gloriousness that is Duck Fat Roast Potatoes. Addictively, sublimely, intensely delicious roast potatoes — made conveniently in a sheet pan!
Duck Fat Roast Potatoes are THE ABSOLUTE BEST.
Crispy on the outside with a golden crunchy crust. Soft and fluffy on the inside. And the flavor! Earthy, rich, simply irresistible — you’ve never tasted roast potatoes like these!
Plus, they are so easy to make. Duck Fat Roast Potatoes will be your favorite new side!
Ingredients:
- Yellow Potatoes. My favorite potatoes for roasting. Tons of flavor. Enough starch for a creamy, ultra-fluffy interior. Enough waxiness to keep their shape and for crispy edges.
- Duck Fat. Delicious, aromatic, earthy duck fat is a luxurious way to flavor the humble potato! Small plastic tubs of duck fat can be found at most grocery stores nowadays.
- Salt + Pepper. Season generously as potatoes need a lot of salt to taste good!
- Parsley. A handful of Italian parsley adds freshness, flavor, and color.
How to make Duck Fat Roast Potatoes:
- Chop potatoes. No need to peel the skin, as they crisp up delightfully.
- Parboil potatoes. Briefly boil potatoes for 5 minutes then drain. The quick boil creates the soft, fluffy interior.
- Roast on high heat. This creates that super crispy, crunchy crust!
Essential Tools:
- Sheet Pan. A thick, heavy duty rimmed sheet pan works best to create a super crispy and crunchy crust!
- Colander. To properly drain the potatoes.
- Large metal spatula. To scrape up the crispy, crunchy coated potatoes!
PRO Tips:
- Cut potatoes into uniform chunks. To ensure the potatoes are equally sized for even cooking.
- Be patient when roasting. It takes a long time for the potatoes to get crispy and golden brown!
- Scrape potatoes halfway. For that crunchy crust!
- Be generous with salt. Potatoes are notorious for needing a lot of salt. To season properly, be generous with it.
Variations:
- Add dried herbs. Add dried rosemary, thyme, or oregano with the duck fat and salt. Creates a gorgeously flavorful, herby flavor that’s deep and earthy.
- Add fresh herbs + garlic. After the potatoes are roasted, add a ton of fresh herbs and grated garlic. Toss with spatula and serve immediately.
- Add parmesan cheese. Add freshly grated parmesan right before serving.
- Serve with aioli. My favorite aioli is 1/2 cup mayo, lemon juice + zest, 1 garlic clove, salt and pepper. Delicious and creamy addition!
FAQ:
Where can I find Duck Fat?
Duck Fat can be found at most grocery stores. In the past, duck fat was only available in specialty stores. But nowadays, it can be easily found in regular stores.
Look for duck fat in the refrigerated meat section. They are sold in tubs next to the poultry. Or, look for glass jars in the oils/fats aisle (next to shortening and olive oil).
Or, the next time you roast a duck at home — save the leftover fat. Cool then sieving the fat for crumbs. Store in an old jam jar. In my experience, 1 roasted duck (regular sized) produces about 1 cup of duck fat.
How do I store Duck Fat?
Store duck fat in an air tight container, in the coldest part of the fridge. Duck fat stays good for a long time — several months and up to a year or two. It’s easy to reuse, again and again, as long as you strain out the crumbs and bits.
Alternately, you can freeze duck fat for longer storage.
Other sides you may enjoy:
- Scallion Star Bread with Duck Fat
- No Knead Focaccia with Everything Bagel Seasoning
- Roasted Miso Cauliflower
- Arugula Quinoa Salad
- Instant Pot Turmeric Rice with Kale
Duck Fat Roast Potatoes
Equipment
- 13 x 18" rimmed sheet pan
- Colander
- Large metal spatula
Ingredients
- 3 lbs potatoes (preferably yellow or Golden Yukon)
- 1/2 cup duck fat
- 1 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 450F/232C.
- Remove duck fat from refrigerator and bring to room temperature. Or, heat for 30 seconds in the microwave. The duck fat should be runny and pourable.
- Cut potatoes into 2-inch chunks, leaving the skin intact. Place potatoes in a large stock pot and add cold water to cover. Bring to a boil then 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.
- 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.
- 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 and pinch of salt. Serve immediately.
Pingback: Soft Dinner Rolls | The Subversive Table