Name: Duck Fat Potatoes Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French-inspired
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

This extraordinary Duck Fat Potatoes recipe transforms humble spuds into a culinary masterpiece. With their impossibly crispy exterior and fluffy interior, these potatoes are the perfect blend of rustic comfort and gourmet indulgence. The secret lies in the duck fat, which creates an unmatched depth of flavor and that enviable golden crunch that makes these potatoes absolutely irresistible for any dinner occasion.

Why You’ll Love This Recipe

Unbeatable Texture: The combination of parboiling, roughing up the edges, and roasting in duck fat creates the most perfectly crispy-on-the-outside, fluffy-on-the-inside potatoes you’ve ever tasted.
Simple Ingredients: Despite their gourmet taste, these potatoes require basic ingredients that create extraordinary results.
Impressive Presentation: These golden beauties will steal the show at any dinner table, making them perfect for both weeknight meals and special occasions.
Customizable: The basic technique stays the same, but you can play with the herbs and seasonings to match any meal you’re serving.

Ingredients You’ll Need

Russet Potatoes: The high starch content makes them perfect for creating that fluffy interior while crisping beautifully on the outside.
Salt: Essential for seasoning the water and drawing out moisture during parboiling to help achieve maximum crispiness.
Baking Soda: The secret weapon! It alters the pH of the water, helping break down the exterior of the potatoes for ultimate crunch.
Duck Fat: The star ingredient that elevates these potatoes from good to life-changing. It has a higher smoke point than butter and creates an incredible golden crust with rich flavor.
Seasoning Salt: Adds a perfect blend of flavors that complements the richness of the duck fat.
Black Pepper: Provides a subtle heat that balances the richness.
Garlic Powder: Offers aromatic depth without burning like fresh garlic might.
Onion Salt: Adds subtle savory notes that enhance the overall flavor profile.
Fresh Herbs (oregano, parsley, sage, rosemary): Not just garnish—these add aromatic freshness that cuts through the richness.
Parmesan Cheese: Adds a salty, umami finish that takes these potatoes to the next level.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Herb Infused

Simmer rosemary, thyme, and garlic cloves in the duck fat before adding your potatoes for an infused flavor that permeates every bite.

Spicy Kick

Add smoked paprika, cayenne pepper, or chili flakes to the seasoning mix for potatoes with a warming heat.

Truffle Enhancement

Finish with a drizzle of truffle oil and freshly grated Parmesan for an ultra-luxurious version.

Duck Fat Alternative

No duck fat? Try goose fat for similar results, or use a combination of olive oil and butter (though the results won’t be quite the same).

How to Make Duck Fat Potatoes

Step 1: Prepare the Oven and Potatoes

Preheat your oven to 450°F. Peel the russet potatoes and cut them into 1½-inch cubes, creating plenty of edges for maximum crispiness.

Step 2: Parboil with the Secret Ingredient

Add potatoes to a large pot with salt and baking soda. Cover with cold water, bring to a rapid boil, and cook for 10 minutes until fork-tender. The baking soda creates an alkaline environment that helps break down the exterior of the potatoes, setting you up for that crave-worthy crust.

Step 3: Rough Them Up

Drain the potatoes thoroughly and return them to the hot pot. Let them steam dry for a few minutes—this is crucial for crispiness! Then cover and shake the pot vigorously to rough up the potato surfaces. This creates more surface area for crisping and those delightful craggy edges that become extra crunchy.

Step 4: Prepare the Duck Fat

Heat the duck fat in a large, deep cast iron pan in the oven until it’s just starting to smoke, about 5 minutes. The screaming hot fat will immediately start crisping the potato exterior when they meet.

Step 5: Roast to Perfection

Carefully add the roughed-up potatoes to the hot duck fat, arranging them in a single layer. Roast undisturbed for 30 minutes, then turn and roast for another 15 minutes. Turn once more and finish with a final 15 minutes of roasting until they’re deeply golden and irresistibly crunchy.

Step 6: Season and Serve

Remove the sizzling potatoes from the oven, immediately sprinkle with seasoning salt, pepper, garlic powder, and onion salt. Toss with fresh herbs and a dusting of Parmesan cheese if desired. Serve hot for maximum crispiness and flavor.

Pro Tips for Making the Recipe

Dry Thoroughly: After parboiling, make sure to let the potatoes steam dry completely. Excess moisture is the enemy of crispiness.
Preheat the Fat: The duck fat must be smoking hot before adding the potatoes—this creates that immediate sear that leads to perfect crispiness.
Don’t Overcrowd: Potatoes need space in the pan to crisp properly. Use two pans if needed rather than crowding them.
Patience is Key: Resist the urge to turn the potatoes too early—those 30 undisturbed minutes are critical for developing the crust.
Season Hot: Add your seasonings immediately after removing from the oven when the potatoes are still piping hot and can absorb flavors best.

How to Serve

Main Course Pairings

These potatoes pair beautifully with roast chicken, grilled steak, or seared duck breast—any protein that can stand up to their rich flavor.

Dipping Sauces

Serve with aioli, truffle mayo, or a tangy herb yogurt sauce that balances their richness.

Elegant Plating

For a restaurant-worthy presentation, serve in a warm cast iron skillet sprinkled with fresh herbs and flaky sea salt.

Make Ahead and Storage

Preparing Ahead

You can parboil the potatoes up to a day ahead. After roughing them up, cool completely and refrigerate. When ready to cook, bring to room temperature before roasting in hot duck fat.

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days. They won’t be quite as crispy as fresh, but they’ll still taste amazing.

Reheating

For best results, reheat in a hot oven (400°F) for 10-15 minutes until warmed through and re-crisped. Avoid the microwave, which will make them soggy.

Freezing

These potatoes don’t freeze well after cooking—the texture suffers significantly. Enjoy them fresh for the best experience.

FAQs

Can I make these potatoes without duck fat?
Yes, though duck fat delivers unparalleled flavor and crispiness. Goose fat makes an excellent substitute, while a combination of olive oil and butter works in a pinch. The texture won’t be identical, but you’ll still get delicious potatoes.

Why do my potatoes need to be parboiled first?
Parboiling serves two crucial purposes: it cooks the interior to fluffy perfection while the baking soda in the water breaks down the exterior starches, creating the foundation for maximum crispiness during roasting. Don’t skip this step!

What’s the best potato variety to use?
Russets are ideal for this recipe because of their high starch content. Yukon Golds make a good second choice, offering a slightly more buttery flavor but slightly less fluffy interior.

My potatoes stuck to the pan. What went wrong?
This typically happens when the fat wasn’t hot enough before adding the potatoes or when they were turned too early. Make sure your duck fat is just beginning to smoke and allow potatoes to develop a proper crust before attempting to turn them.

Duck Fat Potatoes are the perfect blend of simple technique and extraordinary results. With their golden, shatteringly crisp exterior and cloud-like interior, they’re guaranteed to become your new favorite side dish. The duck fat makes all the difference, transforming humble potatoes into something truly special that your family and guests will rave about. Give this recipe a try—your dinner table (and everyone gathered around it) will thank you!