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Duck Fat Roast Potatoes

Tuck into the golden crispy gloriousness that is Duck Fat Roast Potatoes.
Prep Time20 mins
Cook Time50 mins
Course: Side
Cuisine: American
Keyword: Duck Fat, Potatoes, Roast
Servings: 4 (as side)
Author: The Subversive Table | Lis Lam


  • 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