Easy Roasted Duck Fat Potatoes - The BEST Potato Recipe!

duck fat

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a lighter flavor while canola oil is more budget-friendly.

Preheat the oven to 425°F (220°C).

Peel the Yukon Gold potatoes and drop them into cold water to prevent browning.

Cut the potatoes into large cubes and drop them back into the cold water.

Rinse the cubed potatoes a couple of times under cold water and drain completely.

Fill a large pot with the drained potatoes and cover with chicken stock, about an inch over the top.

Add a couple teaspoons of sea salt to the chicken stock.

Heat the pot over medium-high heat, cover with a lid, and bring to a rolling boil.

Once boiling, set a timer for 10 minutes to soften the potatoes while keeping them slightly firm inside.

Prepare a tall-sided stainless steel roasting pan by placing it in the preheated oven for 4-5 minutes to heat up.

Remove the hot pan from the oven and add 5-6 tablespoons of duck fat, allowing it to melt.

Add a few pieces of fresh thyme, fresh rosemary, and the garlic cloves to the melted duck fat in the pan.

Return the pan to the oven to let the duck fat get hot and the herbs sizzle.

Once the potatoes are cooked and drained, add them to the hot duck fat, ensuring they are dry to avoid splattering.

Use a spatula to toss the potatoes, coating them well in duck fat, then spread them out in a single layer in the pan.

Roast the potatoes uncovered at 425°F for about 25 minutes, then toss them and continue roasting, tossing every 15-20 minutes until golden brown and crispy, which can take 45 minutes to an hour.

Remove the garlic from the pan once it starts to darken to avoid burnt garlic flavor.

Transfer the roasted potatoes to a serving dish and garnish with rosemary or thyme.

Season the potatoes with salt and pepper to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level: