Golden Roasted Potatoes Duck Fat (Printer-friendly)

Crispy golden potatoes roasted in duck fat with garlic and herbs for an indulgent, flavorful side.

# What You Need:

→ Potatoes

01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks

→ Fats

02 - 1/3 cup duck fat

→ Aromatics & Seasonings

03 - 3 cloves garlic, smashed
04 - 1 tablespoon fresh rosemary, finely chopped or 1 teaspoon dried
05 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper

# How to Make It:

01 - Set oven temperature to 425°F.
02 - Bring a large pot of salted water to a boil. Add potato chunks and cook for 8 minutes until tender but firm. Drain and leave to steam dry in the colander for 2 minutes.
03 - Place duck fat into a large roasting pan and put in the oven for approximately 3 minutes until melted and hot.
04 - Carefully transfer potatoes into the hot duck fat. Toss gently to coat evenly.
05 - Scatter smashed garlic, rosemary, thyme, kosher salt, and black pepper over the potatoes and toss again to distribute.
06 - Roast in the oven for 40 to 45 minutes, turning once halfway through, until deep golden and crispy on all sides.
07 - Remove from oven, transfer to a serving platter, and serve while hot.

# Expert Tips:

01 -
  • The duck fat gives these potatoes a depth of flavor butter and oil simply cant match, with crispy edges that shatter when you bite in.
  • Parboiling first means fluffy interiors every time, no guesswork or underdone centers.
  • Fresh herbs and garlic turn simple potatoes into something that feels special enough for guests but easy enough for a weeknight.
02 -
  • Roughing up the parboiled potatoes by shaking the colander creates little jagged edges that crisp up beautifully in the oven. I skipped this once and the texture was noticeably less crunchy.
  • Don't skip the steam-drying step. Wet potatoes will steam instead of roast, and you'll lose that golden crust you're after.
  • Use a roasting pan, not a baking sheet with sides. You want air to circulate so the bottoms don't get soggy.
03 -
  • If you can't find duck fat, goose fat or even high-quality schmaltz (rendered chicken fat) will give you similar results. Each has its own character, but all deliver that deep, savory richness.
  • Turn the potatoes gently but thoroughly halfway through roasting. I use tongs to flip each piece individually so they brown evenly on all sides.
  • Let the roasting pan heat up with the duck fat before adding the potatoes. That initial sizzle when they hit the hot fat is what starts the crisping process.

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