Tulo

Duck Fat Roasted Potatoes Recipe

Parboiled potatoes roughed up and roasted in duck fat until deeply golden with shatteringly crisp edges.
Photo by Jonathan Woody on Pexels

Parboiling the potatoes until just tender, then shaking them in the pot to rough up the edges, creates extra starchy surface area that turns craggy and shatteringly crisp once it hits the hot duck fat in the oven.

Prep
15 min
Cook
50 min
Total
65 min
Servings
4

Ingredients

Servings4
  • 2 lb russet or Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 4 tbsp rendered duck fat
  • 1 1/2 tsp salt
  • 1 tbsp fresh rosemary, chopped
  • 4 cloves garlic cloves, smashed and left whole
  • 1/2 tsp black pepper

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Instructions

  1. 1Preheat the oven to 425°F (220°C) and place a large sheet pan inside to heat up.
  2. 2Bring a large pot of well-salted water to a boil, add the potatoes, and simmer 8-10 minutes, until just tender at the edge of a knife.
  3. 3Drain the potatoes well, return them to the pot, and shake vigorously with the lid on to rough up the surfaces.
  4. 4Add the duck fat to the hot sheet pan and carefully swirl to coat, then tip in the potatoes, garlic, salt, and pepper, spreading into a single layer.
  5. 5Roast for 35-40 minutes, turning once or twice, until deeply golden and crisp on most sides.
  6. 6Scatter with fresh rosemary in the last 5 minutes of roasting, then serve hot.

Tips & variations

  • No duck fat on hand? Olive oil or a neutral oil works, though the flavor is noticeably less rich.
  • Toss with grated Parmesan and extra herbs right after roasting for a sharper finish.
  • Smaller baby or fingerling potatoes can be used whole, just adjust the parboiling time down to 5-6 minutes.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 425°F oven for 10-12 minutes to recrisp, a microwave will heat them through but leaves the edges soft.

Nutrition

A carbohydrate-forward side dish; duck fat adds richness and a higher saturated fat content than a plant-based oil would.

Tips from the Tulo kitchen

  • Don't skip preheating the pan, cold metal means the fat has to heat up with the potatoes already sitting in it, which slows the sear.
  • Give the potatoes real space on the pan, crowding traps steam and keeps them from crisping evenly on all sides.

FAQ

Can I substitute another fat for duck fat?

Yes, olive oil, butter, or a neutral oil will all roast potatoes well, but duck fat has a higher smoke point and a distinct richness that's worth using if you have it, including leftover fat from a roast duck or duck confit.

Why parboil the potatoes before roasting?

Parboiling partially cooks the inside so the roasting time can focus on browning and crisping the outside, without it the outside would burn before the inside finished cooking.

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