5 Ingredients or Fewer
Duck Fat Roasted Potatoes
Popular on Food52
7 Reviews
Lovisa W.
December 26, 2024
I used fingerling potatoes cut in half with skin on. These came out like perfect frites. I served them with prime rib for Christmas Day dinner. Next time I think I will use more rosemary (I wasn't sure when you wanted us to add the herbs; I added them to the duck fat with the potatoes layered on top) and would consider adding some garlic. I could see playing with this recipe such as adding smoked paprika or perhaps lemon and parsley at the end. The trick is to allow the duck fat flavor to shine and enhance it without overcomplicating the dish. I would recommend this dish and make it again. It might be too fussy (timing) to make for guests but they would love it if you did make it.
sl(i)m
April 24, 2016
Love the structure of this recipe. I make it with duck fat, but also just with olive oil. The boil, steam, and roast sequence makes it good, almost no matter what. (BTW, who has an oven that heats to 430 degrees?)
helena
March 31, 2014
Great potatoes! Just made them tonight as a snack for friends that I had over. We couldn't stop eating one after the other. The creamy texture and the very crisp, shell-like exterior has won me over to make them again. Thanks for sharing the recipe!
unpublishable
October 29, 2013
How long do you leave the potatoes in the oven?
boymeetsgirlmeetsfood
October 30, 2013
Can't believe I forgot to add the cooking time!! Thanks for bringing this to my attention...it should be about 40 minutes total, and flip them every 15! Let us know how you like the recipe :)
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