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Duck Fat Potatoes


Course Side, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people
Crispy duck fat potatoes on a plate.

These Easy Roasted Duck Fat Potatoes are a seasoned, crispy, and crunchy side dish that's deliciously fluffy and tender on the inside! Prep this easy-to-make recipe in just 15 minutes before popping them in the oven to finish up!

Ingredients  

  • 3-4 pounds russet potatoes
  • 1 tablespoon salt
  • ½ teaspoon baking soda
  • ½ cup duck fat
  • ½ teaspoon seasoning salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion salt
  • fresh oregano for garnish
  • fresh parsley for garnish
  • fresh sage for garnish
  • fresh rosemary for garnish
  • parmesan cheese for garnish

Instructions

  • Preheat the oven to 450°F.
  • Peel and cut the potatoes into 1½-inch cubes.
    3-4 pounds russet potatoes
  • Add the potatoes to a large pot with the salt and baking soda and add cold water to cover the potatoes.
    1 tablespoon salt, ½ teaspoon baking soda
  • Place the pot of potatoes on the stove, cover and bring to a rapid boil over high heat. Cook the potatoes for 10 minutes or until fork tender. Remove the lid once the water is boiling and if necessary, reduce the heat to avoid the water boiling over.
  • Drain the potatoes and return the potatoes to the hot pot without the lid, but do not put them back on a hot burner. Allow the potatoes to steam off the excess moisture for a few minutes. Then put the lid on and shake up the potatoes hard. (Roughing up the parboiled potatoes will give them more crunch once they are roasted.)
  • Add the duck fat to a large deep cast iron pan and place it into the oven for about 5 minutes, or until it is just starting to smoke. Once the duck fat is melted, add the potatoes to the skillet. (It is best for them to cook in a single layer, using 2 skillets if necessary.)
    ½ cup duck fat
  • Transfer the skillet back into the oven and allow the potatoes to cook undisturbed for 30 minutes. Then turn the potatoes over and allow them to cook for an additional 15 minutes. Turn them again, and allow them to cook for another 15 minutes or until golden and crunchy.
  • When you remove the potatoes from the oven, sprinkle them with seasoning salt, pepper, garlic powder, and onion salt. Serve them hot and fresh out of the oven.
    ½ teaspoon seasoning salt, ¼ teaspoon ground black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion salt, fresh oregano, fresh parsley, fresh sage, fresh rosemary, parmesan cheese

Notes

  • How Do I Store Leftover Duck Fat Roasted Potatoes? These Duck Fat Potatoes need to be stored in the fridge in an airtight container. Eat up the leftovers within 5 days! 
  • What Should I Do If The Duck Fat Is Already Melted Before Putting It In The Oven? That’s no problem and often happens if you live in a warmer climate if the grease is left out at room temperature. Just pour the fat into the cast iron pan and place it in the oven. Keep a close eye on it as it may start to smoke in less than 5 minutes since it’s already melted.
  • Can I Still Roast Potatoes With Duck Fat Even If I Don’t Have A Cast Iron Skillet? Yes, you can still roast potatoes using duck fat even if you don’t have a cast iron skillet. Instead, you can simply just use a large, deep, metal baking pan.
  • What Happens If I Don’t Parboil The Potatoes Before Using Them In This Duck Fat Potatoes Recipe? Parboiling speeds up the cooking process. Therefore, the potatoes will need to be roasted for much longer if you skip that step!
  • Is There Another Kind Of Potato That Works Well In This Recipe? Yes, you could also use Yukon gold potatoes!

Nutrition

Calories: 330kcal | Carbohydrates: 41g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 1556mg | Potassium: 949mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 2mg

Find it online: www.sugarandsoul.co/roasted-duck-fat-potatoes/