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Duck Fat Roast Potatoes

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.
Prep Time20 mins
Cook Time50 mins
Course: Side
Cuisine: American
Keyword: Duck Fat, Potatoes, Roast
Servings: 4 (as side)
Author: The Subversive Table


  • 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.
    jam jar filled with duck fat
  • 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.
    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.
  • 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.
    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