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Roasted Duck Fat Potatoes

Next time you roast potatoes, try duck fat instead of oil or butter. It will open up a new world of flavors and aromas. And once you tasted these roasted duck fat potatoes, you will not go back to your traditional recipe.

Picture of bowl with roasted duck fat potatoes

This recipe is about trying new things. This post is not sponsored, nor do I recommend any particular brand. I am also not in the duck fat business. Trying to use this type of fat is just one of those things, I think you should try in life, even if it is only once.

It is not a complicated recipe. Can we even call it a recipe? We’re just talking about roasting potatoes. If I could somehow convey the aroma and flavor in this post, you would understand what I am saying.

On the other hand these roasted potatoes look pretty darn good, golden brown and crispy. I can almost taste them again, while typing this.

Picture of small potatoes in a pan with duck fat in tub and rosemary

Easy steps to make Roasted Duck Fat Potatoes

  1. Wash and cook small potatoes until just fork tender
  2. Cut the potatoes in half or quarters or even further if you use normal size potatoes. Make sure to cool them down just a little to avoid that you will burn your fingers.
  3. Preheat the oven to 400 degrees F.
  4. Place the potatoes pieces on a baking sheet.
  5. Now use your hands and coat the potatoes with the duck fat.
  6. Place the baking sheet in the oven and roast of about 15 minutes. Turn the potatoes and roast them another 15 minutes. They need to be golden brown and crispy.
  7. Transfer potatoes to a bowl, sprinkle with coarse salt (if needed) and rosemary.
Picture of potatoes pieces on a baking sheet

Duck fat is really easy to work with. Take what you need out of the jar or tub and it will melt in front of your eyes. Because it is so soft and super thin when it melts, you will use less of it than butter of any type of oil. It seems like the duck fat is not ‘absorbed’ by the food you’re baking, it is more of a coating. A very tasty coating.

I know that some people think that duck fat is a bad fat because it’s high in saturated fat, but that’s not totally true. Butter is higher in saturated fat (olive oil is lower though). But …. you will use less duck fat than either oil or butter, so overall it is not bad at all.

If everything tastes better with butter, and you can live with that, it is time for you to try the duck fat.

Picture of roasted duck fat potatoes.

You can use this method on fries and smashed potatoes as well. Start roasting and enjoy!

Picture of Roasted Duck Fat Potatoes
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Roasted Duck Fat Potatoes

Next time you roast potatoes, try duck fat instead of oil or butter. It will open up a new world of flavors and aromas. And once you tasted these roasted duck fat potatoes, you will not go back to your traditional recipe.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 2 people
Author: Marinka

Ingredients

  • 8 ounces potatoes small
  • 1 tablespoons duck fat or less
  • salt and pepper
  • rosemary

Instructions

  • Wash the potatoes and transfer them to a pot and add water. Bring them to a boil, reduce the heat and cook for about 10 minutes or until the potatoes are just fork tender. You don’t want them too soft. (note 1)
  • Preheat the oven to 400 degrees F.
  • Drain the potatoes and allow them to cool just a little bit, so you can handle them. Cut them in half or quarters and place them on a baking sheet.
  • Use your hands and coat the potatoes pieces with the duck fat. Sprinkle with salt and pepper and a little bit of finely chopped rosemary. (note 2 and 3)
  • Roast the potatoes for about 15 minutes and then reshuffle them and roast for another 15 minutes or until golden and crispy.
  • Remove from the oven and sprinkle some coarse salt if needed and some rosemary for garnish.

Notes

  1. Don’t peel the potatoes, leave the skin on. It’s tastier and healthier.
  2. One tablespoon of duck fat may even be too much.
  3. Be easy on the rosemary. It is a very strong herb that can be overpowering.

Nutrition

Calories: 122kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 11mg | Potassium: 468mg | Fiber: 2g | Vitamin C: 13mg | Calcium: 34mg | Iron: 3.7mg

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