5 Ingredients or Fewer

Duck Fat Roasted Potatoes

Name: Duck Fat Roasted Potatoes
Yield: Serves 4
Cuisine: American
Ingredients: 1 pound potatoes, peeled; 4 tablespoons duck fat; 1 sprig rosemary, leaves picked; 1 sprig thyme, leaves picked; salt and pepper, to taste

by: boymeetsgirlmeetsfood

September 22, 2013

4 1 Ratings

Serves 4

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Author Notes

A new take on the classic Belgian combination of duck fat and potatoes. These roasted potatoes are a perfect side dish for fall! —boymeetsgirlmeetsfood

What You'll Need

Ingredients

1 pound potatoes, peeled
4 tablespoons duck fat
1 sprig rosemary, leaves picked
1 sprig thyme, leaves picked
salt and pepper, to taste

Directions

Preheat oven to 430 F.
Peel and slice potatoes, and place them in a saucepan filled with cold water. Season lightly with salt, bring to boil, and cook for 8 minutes. Drain in a colander and allow to steam for 2 minutes. Put back in the empty saucepan, place lid on and shake to scuff up edges.
Add duck fat to large roasting tray, big enough to hold all potatoes in one layer. If you don’t have a tray large enough, split the fat and potatoes over two trays.
Bake in the oven for around fifteen minutes, take out and flip, bake again for 15 minutes, and repeat. Total cooking time should be around 40 minutes, you’re looking for a crispy, golden crust with soft and fluffy center.
Once cooked, serve immediately, adding extra seasoning if need be. Feel free to add whole, unpeeled garlic cloves during baking for delicious roast garlic, or any other veggies for that matter.

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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.

AlexandraE May 29, 2016

Everyone loved this recipe! Thanks for sharing 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!

boymeetsgirlmeetsfood April 7, 2014

I am so glad that you like them!! yay :)

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 :)

5 Ingredients or Fewer