These amazing Duck Fat Roasted Potatoes are extremely delicious with the most crispy skin and a fluffy & creamy inside. They are the most essential side dish of any roast meal whether it is a Christmas Dinner, Easter, or a Sunday Lunch. Give this Duck Fat Potatoes recipe a try for your next roast dinner and you are in for a treat!
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Duck fat enhances the flavor and allows these potatoes to get ultra crispy. I love adding garlic and rosemary to my duck fat potatoes but you can leave them out if you want a simpler flavor.
This simple recipe is the key to super crunchy roasted potatoes with a soft inside and it creates the perfect roasties. If you want to learn the best way to make roast potatoes, follow my simple tips and tricks!
Why This Recipe Works?
- You can transform it into vegan-friendly by replacing the duck fat with olive oil.
- This Duck Fat Roasted Potatoes recipe is very easy to follow with step-by-step pictures and cooking instructions.
- They come out of the oven perfectly each time and stay crispy rather than going soggy within seconds of coming out of the oven like “regular” roast potatoes.
- Duck Fat Potatoes are the perfect side dish to complement roasts and many other dishes.
Duck Fat
Duck fat is rendered fat from duck that has culinary uses similar to other cooking fats, such as vegetable oils, olive oil, and butter. It adds a crispy texture as well as a rich and luxurious flavor to the potatoes.
Duck fat has a high smoke point (190 ℃ - 375 ℉), so is ideal for roasting potatoes as well as pan-frying and sautéing. It makes everything taste better, from poultry to potatoes, meat to fresh vegetables.
You can buy duck fat from most supermarkets, buy online from Amazon or render your own.
Ingredients and Substitutes
- Potatoes - The best potatoes for roasting are Desire, King Edwards, Maris Pipers, and Yukon Golds.
- Duck Fat - You can substitute it with goose fat. Use vegetable oil for the vegetarian/vegan option
- Rosemary - It is a great aromatic herb and pairs perfectly with roasted potatoes. You can also use thyme, oregano, or sage for extra flavoring.
- Garlic - Use whole garlic cloves with the skin on them to prevent them from burning.
- Seasoning - I use plenty of salt for roasting potatoes. I also love adding a bit of paprika and black pepper but you can adjust them to your taste or totally omit them.
Step by Step Instructions
It is very easy to make super crispy roasted potatoes and to achieve the best results, you need to follow a few simple steps:
Par-boil The Potatoes
preheat your oven to 200° C (390° F). We need a hot oven for golden and crispy potatoes. While the oven heats up, gather your ingredients together.
Start with peeling the potatoes and cutting them into even-sized chunky pieces.
Place them in a pan with plenty of cold water. Bring the water to a boil on medium heat and then cook the potatoes for 8 to 10 minutes, until they are slightly softened.
Roast The Potatoes
Drain the potatoes in a colander and then shake the colander to fluff them up. Let them cool down while heating the duck fat.
Place the duck fat in the roasting tray and heat it until piping hot in preheated oven. When the fat is hot enough, add the seasoning, garlic, and rosemary to the fat.
Transfer the potatoes to the tray and give it a good stir to cover the potatoes with fat and seasoning.
Place the tray in the hot oven and bake the potatoes for 30 minutes. Give them a shake, turn the oven down to 180° C (350° F) and cook for another 15 minutes, until they are golden and crispy outside.
What To Serve Duck Fat Potatoes With?
You can serve these super crispy roast potatoes with Dutch Oven Roast Chicken or Rice Stuffed Chicken along with Cauliflower Cheese, Air Fryer Brussel Sprouts, and Swede and Carrot Mash as a part of roast dinner.
Top Tips From the Chef
- Try and cut the potatoes uniformly, the same size if possible so that they all cook at the same time.
- Drain the potatoes and let them dry with their own steam before putting them into the hot oil tray.
- Don't skimp on duck fat, it adds flavor and crispiness to the potatoes.
Recipe FAQs
If you want to achieve golden and crispy outside with fluffy and creamy inside roasted potatoes, you need to par-boil your potatoes until their surface start softening. When the surface of the potatoes is softened, it is easy to rough them up to create the desired crispy texture.
You can keep the leftover duck fat roast potatoes refrigerated for up to 3 days in an airtight container. They are great for breakfast or to use up for making Turkish Lentil Soup (Mercimek Corbasi).
Duck fat tastes rich, mildly sweet, pure, and clean, with not much of a flavor. It definitely doesn't taste like duck.
Related Recipes
For more delicious potato dishes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making these crispy and perfectly Roasted Duck Fat Potatoes as much as you enjoy eating them! 🙂
Bon appétit! / Afiyet olsun!
Duck Fat Roasted Potatoes
Equipment
- 1 peeler
Ingredients
- 1 kg potatoes (King Edwards, Maris Pipers, Yukon Golds or Desire potatoes)
- 70 g duck fat (Use vegetable oil or olive oil for vegetarian / vegan option)
- 5 cloves garlic
- 3 sprigs rosemary
- ½ tablespoon salt
- 1 teaspoon paprika
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 200° C (390° F).
- Peel the potatoes and cut them into even-sized chunky pieces.
- Place the potatoes in a pan with plenty of water and bring to a boil on medium heat.
- Cook for 8 to 10 minutes, until they are slightly softened.
- Drain the potatoes in a colander and then shake the colander to fluff them up.
- Let them cool down while heating the duck fat until piping hot in the roasting tray.
- When the fat is hot enough, add the seasoning, garlic, and rosemary to the fat.
- Transfer the potatoes to the tray and give it a good stir to cover the potatoes with fat and seasoning.
- Place the tray in the hot oven and bake the potatoes for 30 minutes.
- After 30 minutes, give them a shake, turn the oven down to 180° C (350° F) and cook for another 15 minutes until they are crispy and golden outside.
Notes
- Try and cut the potatoes uniformly, the same size if possible so that they all cook at the same time.
- If you want to achieve golden and crispy outside with fluffy and creamy inside roasted potatoes, you need to par-boil your potatoes until their surface start softening.
- Drain the potatoes and let them dry with their own steam before putting them into the hot oil tray.
- Don't skimp on duck fat, it adds flavor and crispiness to the potatoes.
Nutrition
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Lucia
So light and crunchy, thank you very much for sharing.
Ayla Clulee
My pleasure, thanks for sharing your experience Lucia!
Best wishes
Ayla
Gemma
Amazing recipe! Perfect roast potatoes each time, thank you for the recipe.
Lizzie
Just made this and turned up absolutely perfect!! My husband and my son loved it. Thanks!
Kelly
These are seriously CRISPY! If you want extra crispy potatoes, this is how you do it. Very tasty.
Hannah
Delicious, I make these potatoes often. They’re always a hit!
Sammy
They came out perfectly! So delicious and crispy.
Carl
These are hands down the best roast potatoes I have ever made. This recipe is perfection and a new family favourite. Thank you!
Chris
Delicious ! Came out perfectly
Elena
Sooo good! Straight to my favourites! Thank you 🙂