Make roasted potatoes special by baking them with duck fat for a rich flavor that everyone will adore.
By Tina Putzing
Duck fat is delicious. It has an amazingly light, savory flavor that’s not overpoweringly rich like other fats, and a silky-smooth mouth feel. You can use it to cook just about anything, including veggies, fries, pies, confit…it turns absolutely everything into instant umami yumminess. This stuff is liquid gold, people.
Case in point: these potatoes. Regular roasted potatoes are delicious, yes? Buttery, crispy, salty…they are the perfect side dish. But if you swap out the butter with a few tablespoons of duck fat? Heaven. Extra crispy golden crust (but super tender on the inside), hint of richness, super enhanced potato-y flavor, and the most incredibly scent. Your guests won’t know what’s so special about these potatoes – they’ll just know that they can’t stop eating it. 
Duck Fat Garlic Potatoes
- Total Time: 55 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crispy roasted potatoes with a rich duck fat flavor. Garlic and rosemary add extra deliciousness.
Ingredients
- 4 large yellow potatoes (or 1 bag of fingerling potatoes, cut into bite-sized chunks)
- 3 tbsp duck fat
- 1 tbsp minced garlic
- 1 sprig rosemary (needles removed from stem and roughly chopped)
- Salt
- Pepper
Instructions
- Preheat oven to 425°F (223°C).
- Place duck fat in a cast iron skillet and place in the oven to heat.
- Remove skillet from oven and add potatoes.
- Season with salt, pepper, minced garlic, and chopped rosemary.
- Stir to coat potatoes evenly.
- Return skillet to oven and roast for 45 minutes, stirring every 15 minutes.
- Serve hot.
Notes
- For extra crispy potatoes, parboil them for 5-7 minutes before roasting.
- Substitute goose fat or olive oil for duck fat if needed, but note that the flavor will differ.
- Store leftover potatoes in an airtight container at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 150
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
- Cholesterol: 10
Frequently Asked Questions
What type of potatoes work best for Duck Fat Garlic Potatoes?
Yukon Gold or Russet potatoes are ideal for this recipe as they provide a great balance of creaminess and crispiness.
Can I substitute duck fat with another type of fat?
You can use oils like olive or canola, but they won’t give the same rich flavor or texture that duck fat provides.
How do I achieve an extra crispy crust on my Duck Fat Garlic Potatoes?
Make sure to preheat the duck fat in the baking dish before adding the potatoes, and ensure they are spread out in a single layer to promote even cooking.
Where does one find duck fat?! Short of rendering a duck I mean.
Hi Pat,
I know for a fact that Whole Foods sells duck fat. Not sure where else, but I think more specialty stores would carry it. I think it’s becoming popular in restaurants.
I bought duck fat at Wegman’s, found it in the fresh poultry section.
It was about $5 for a small tub, but you use very little of it.
I made these potatoes a week ago, they were absolutely delicious. No one knew that duck fat was used but the exceptional taste and crispiness of the potatoes is what’s drawing me back to making them again tonight! Try this recipe, it was very easy, you will love it.