Roasted Duck Fat Potatoes
Updated Feb. 21, 2025
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds baby or small potatoes, halved if large
- ÂĽcup duck fat, melted
- 2½teaspoons kosher salt, plus more to taste
- ½teaspoon ground black pepper
- 6thyme sprigs
- 1bay leaf, torn into pieces
- 6garlic cloves, smashed and peeled
Nutritional analysis per serving (10 servings)
155 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 337 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. On a rimmed baking sheet, toss together the potatoes, duck fat, salt and pepper. Lay thyme sprigs and bay leaves on top.
- Step 2
Roast for 30 minutes, then toss the garlic into the potatoes and reduce oven heat to 350 degrees. Continue to roast until potatoes are fork-tender, another 15 to 25 minutes. Remove thyme and bay leaves and serve, or let cool for up to an hour then reheat, uncovered, at 350 degrees just before serving.
Private Notes
Comments
Even better tweak, guaranteed: Line pan with nonstick foil. Put in oven. Heat to 450. Bring 10 cups water to boil in *large* heavy pot with tight-fitting lid. When boiling, add 1 T kosher salt and 1/2 tsp baking SODA. Yep. Changes the ph for the crispest outside yet creamiest inside ever. Add potatoes and simmer 6 minutes. Drain. Put back in pan, cover, and SHAKE hard. Toss in fat, herbs, garlic, more salt. Pour onto hot pan. Roast 15 minutes, turn over, roast 10-15 more. Done!
Even better tweak, guaranteed: Line pan with nonstick foil. Put in oven. Heat to 450. Bring 10 cups water to boil in *large* heavy pot with tight-fitting lid. When boiling, add 1 T kosher salt and 1/2 tsp baking SODA. Yep. Changes the ph for the crispest outside yet creamiest inside ever. Add potatoes and simmer 6 minutes. Drain. Put back in pan, cover, and SHAKE hard. Toss in fat, herbs, garlic, more salt. Pour onto hot pan. Roast 15 minutes, turn over, roast 10-15 more. Done!
I live in a very rural area of Georgia where duck fat is as hard to find as a peanut field or pecan grove would be in NYC. I order my duck fat through Amazon. These potatoes are like the ones you buy in Paris, roasted under a rack of chickens at the market. So delicious! Since rosemary grows rampantly here, I always chop a handful into the pan. Heaven!
I made this tonight with two variations: fingerling potatoes roasted in a cast iron skillet. Otherwise, made exactly as directed and the potatoes were delicious. Crispy and creamy. I definitely recommend using a cast iron skillet as it retains heat much better than a sheet pan and performs better in a 450-degree oven.
I made this exactly as written and these were the best potatoes I have ever eaten. Crispy on exterior and creamy within. Succulent. Flavorful. Amazing. Now I just have to buy another duck so I get duck fat to repeat the experience.
I also par-boil and SHAKE SHAKE SHAKE. I roast in bacon fat, if I don't have duck fat lying around. Or pork or chicken....I save that delicious fat by freezing it first in muffin tins, then pop them in a Stasher or TJ's silicon bag and store in the freezer. They are about 3 oz each, and easily cuttable.
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