Crispy Duck Fat Potatoes: The Best Gourmet Comfort Side
Indulge in crispy Duck Fat Potatoes that elevate your meal with rich flavor and unmatched crispiness.
Equipment
- Oven
- Large Rimmed Baking Sheet
- Small Saucepan
- Colander
Ingredients
For the Potatoes
- 2 pounds Yukon Gold or Russet Potatoes For ideal fluffy interior and crispy exterior.
- 1/2 cup Duck Fat Provides rich flavor and unmatched crispiness.
For Seasoning
- 1 tablespoon Sea Salt Enhances natural potato flavors.
- 1 teaspoon Freshly Ground Black Pepper Add to taste based on preference.
For Aromatics
- 2 sprigs Fresh Rosemary or Thyme Boosts aromatic depth and flavor.
- 2 cloves Garlic (optional) Creates a rich and fragrant aroma.
For Garnish
- 1/4 cup Chopped Parsley (optional) Adds color and freshness.
Instructions
How to Make Duck Fat Potatoes
- Preheat the oven to 425°F (220°C), placing a large rimmed baking sheet inside to warm up.
- Halve the potatoes and place them in a pot of salted water. Boil for about 8–10 minutes until the edges are soft, but the centers still feel firm.
- Drain the potatoes carefully, then shake them gently in the colander to rough up the surfaces.
- Melt the duck fat in a small saucepan or in the microwave until it's liquid.
- Transfer the roughened potatoes onto the hot baking sheet. Drizzle the melted duck fat over them, then toss gently to coat.
- Roast in the oven for 35–40 minutes, flipping them halfway through.
- Sprinkle with sea salt, fresh herbs, and chopped parsley for a burst of flavor. Toss gently to combine and serve hot.
Notes
Optional: Serve with garlic aioli for a creamy dip.