Duck Fat Roast Potatoes are seriously crispy, crunchy potatoes that are soft on the inside! This is a super easy recipe with only 3 ingredients that will take your roast potato game to the next level. You can serve the duck fat potatoes with almost anything and they are almost essential to the Sunday roast dinner!
❤ Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Versatile: everyone loves potatoes and one of the best things about them is that they literally can be paired with anything and everything! Serve with grilled meats, fish, chicken or your favourite roast dinner.
- Only 3 ingredients: these potatoes taste amazing and yet we only need 3 ingredients to make them! This saves on time and energy at the shops as well as having the ingredients on hand so that you are good to go!
- Everyday ingredients: all supermarkets from Tesco to Aldi, Walmart, Safeway, Coles and Woolies will sell what you need to make the duck fat potatoes recipe. No need to drive all over town to get something from a specialty store.
- Budget friendly: the duck fat will be about the same price as a bottle of olive oil. Cutting down on expensive ingredients keeps the budget under control and the bellies well fed.
- Christmas dinner: is one of those times of year when the potatoes take centre stage. Serve them with roast beef, duck breasts, duck legs, a freshly roasted turkey or glazed ham.
- Special occasions: call for a secret ingredient to really make them shine. The duck fat is an ingredient which is not commonly use yet when it is it does its magic!
The photo below is to show you everything you need to make the best duck fat potatoes ever! They are all simple ingredients that you will be able to get at your local grocery store. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see we need:
- Duck fat: you will find this in the section of the supermarket that sells oils and cooking spices. It helps to make the crispiest roast potatoes ever.
- Salt: for seasoning.
- Washed potatoes: readily available all year round, these are great as it saves time scrubbing potatoes! Yukon gold potatoes or yellow potatoes will both work well.
Tasty Tip: if you want to throw a herb on the plate, rosemary is a good one, but anything green will do, so you could also use thyme, oregano or parsley if you have them growing in your garden!
Here at the simple steps to make the recipe. We start by peeling the potatoes. You will find a chopping board and vegetable peeler handy to begin with.
- Peel the potatoes (Photo 1)
- Cut the potatoes in halves (Photo 2)
- Add salt to boiling water (Photo 3)
- Drop potatoes into the water (Photo 4)
👩🍳 How to Make Duck Fat Roast Potatoes
To make the potatoes, start by peeling them and cutting them in half and half again. Once this is done add salt to a large pot of cold water and allow to come to the boil. Gently add the potatoes to the water to par boil them (cook till soft and fork tender).
- Cook the potatoes (Photo 5)
- Drain excess water from the potatoes (Photo 6)
- Add duck fat to pan or roasting tin (Photo 7)
- Heat the duck fat in the oven (Photo 8)
- Allow the duck fat to heat through (Photo 9)
- Place potatoes into the duck fat in a single layer (Photo 10)
- Cook in the duck fat for 20 mins (Photo 11)
- Use oven mits to remove from the oven (Photo 12)
The potatoes will start to crisp up during the 1st 20 mins, however, we need to rotate them to make sure all sides can get coated in the hot fat. We want to achieve super crunchy potatoes with a crispy texture and soft creamy center!
- Rotate each potato (Photo 13)
- Place the baking dish back into to the oven (Photo 14)
- Roast for another 25 mins until golden brown (Photo 15)
- Drain the potatoes (Photo 16)
🍽 Serving Suggestions
Get the sea salt shaker ready as the next thing we want to do is season our crispy potatoes!!
Here are some serving suggestions that crave a good side of roasted potatoes:
- Air Fryer Chicken Skewers
- Teriyaki Glazed Salmon
- Honey Glazed Pork Chops
- Baked BBQ Chicken Thighs
- Slow Cooker Lamb Ribs
- Slow Cooker Lemon Garlic Chicken
- Air Fryer Spare Ribs
- Air Fryer Beef Kabobs
- Marinated Chicken Thighs
- Dutch Oven Pulled Pork
The potatoes will be super crunchy on the outside and super soft on the inside, they are like a dream come true!
👍 How to Guide
How to Store
Let the potatoes fully cool, then transfer leftovers to an airtight container.
They will keep for up to 2 days.
How to Freeze
Ensure the dish has fully cooled before portioning into airtight containers and place in the freezer for up to 3 months.
How to Reheat
You can reheat leftover potatoes in the microwave or oven. The microwave technique will mean they are somewhat softer (less crispy) than the oven.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- If you prefer to use olive oil as opposed to duck fat, you can.
- You can also use goose fat as an alternative to duck fat.
- Gravy is a great pairing, but potatoes also do really well with sauce, so you can check out my homemade sauces for non gravy based options if you are not a fan.
- You can choose to season with black pepper as well as the salt.
- Sprinkle fresh rosemary sprigs over the top for serving for a pop of colour.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- The size of your saucepan doesn't matter too much as long as the potatoes all fit to be cooked.
- Add salt to the water to season it before adding the potatoes to the water.
- Drain the potatoes after par boiling so that they are dry when being placing into the duck fat.
- The potatoes should be laid out flat, touching ok, but not stacked when roasting. A large rimmed baking sheet can be used if it ill easily hold the volume of hot duck fat and potatoes.
- The potatoes don't need to be covered when placed in the oven, but it does need to be a preheated oven so you can follow the cooking process accurately.
- Remove from oven (using mits) and remove from duck fat (using tongs) both the pan and duck fat are quite hot at this point!
🤓 Frequently Asked Questions
Is duck or goose fat better for roast potatoes?
Duck fat is more commonly used for roast potatoes, however both can be used and interchanged for each other.
Where do you find duck fat?
You can purchase duck from from most major supermarkets. It will be with the cooking oils and spices section of the store.
Why are my roast potatoes soggy?
Ensuring the potatoes have been drained and dried as well as ensuring the oven is preheated are 2 top tips to ensure the potatoes won't go soggy.
What to serve with duck fat roast potatoes?
Duck fat roast potatoes are a versatile dish, they pair well as a side to so many recipes. Try serving them with one of the following suggestions:
- Roast chicken
- Pork chops
- Grilled fish
- Chicken wings
The potatoes are also a great pairing for any of the chicken wings recipes that might take your fancy.
Can I make these potatoes the day ahead?
Absolutely! You can definitely make this recipe in advance.
The potatoes will reheat very well and can be used for leftovers or taken to BBQs where you have to bring a plate.
How to make Roast Potatoes crispy?
To make crispy roast potatoes start by par boiling them, then roasting them in the oven in duck fat.
The process of boiling the potatoes on the stove gets the cooking well under way so that when they are placed in the oven in the fat, they are tender already and just have to cook through.
😍 More Easy Side Dish Recipes
If you love the sides more than the mains I get it 😘🥰😂😉. Here are some more recipes that I have a feeling you will love:
- Potato And Sweet Potato Bake
- Garlic Butter Potatoes
- Roasted Red Peppers
- Air Fryer Potato Cubes
- Horseradish Mashed Potatoes
- Air Fryer Frozen Onion Rings
- Air Fryer Chips
- Fried Cabbage and Bacon
- Gravy Fries
- Air Fryer Onions
It is time to roast my friend 😘. You can also find all of my sides dishes in the one spot.
Duck Fat Roast Potatoes
- 1 Sauce pan to par boil the potatoes
- 1 Colander to drain the potatoes
- 1 Paper towel to pat dry potatoes
- 1 Baking dish with rim (edge to ensure duck fat stays in pan)
- 2 Oven Mits
- 1 Tongs
- 1 kg/2 pounds potatoes Note 1
- 1 cup duck fat Note 2
- 1 teaspoon salt Note 3
- Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
- Potatoes: peel the potatoes, discard the skins and then use a knife and chopping board to cut them in half and half again.
- Par boil: fill a saucepan with water, add salt to water and bring to the boil. Cook the potatoes for 5 - 10 mins, they will be soft on the outside but still firm when pierced with a skewer. Note 4
- Duck fat: pour duck fat into the base of a large baking dish, place this in the oven and allow to heat for 5 mins. Use oven mits to remove the baking dish from the oven, place on a heat proof service then use tongs to place the potatoes one by one into the duck fat in a flat layer.
- Roast the potatoes: using oven mits again, place the baking dish back into the oven and bake for 20 mins.
- Rotate: remove from the oven again using oven mits, place on a heat proof surface, and use tongs to rotate each potato in the duck fat so that the other sides are coated. Return the baking dish to the oven for another 25 mins.
- Remove from oven: use oven mits to remove the pan from the oven when the potatoes are golden brown and crunchy. Use tongs to remove each potato from the remaining duck fat and let drain.
- Serve and enjoy: Sprinkle with salt and serve with gravy or your favourite sauce!
- Note 1 - Potatoes: I used Australian Garisma Potatoes. Russet, Idaho or Yellow Potatoes are good substitutions for my USA friends. We want white or cream potatoes skins with cream coloured centres. You can make more than 1kg (2 pounds) of potatoes if needed, but for each 1kg, you will need 200 grams (1 cup) of duck fat for crisping and crunching.
- Note 2 - Duck Fat: the duck fat I use when making this recipe comes in a 200 gram tub., which is roughly 1 cup. This is perfect as it is the right amount with no left overs. Look for it in the oils and spices section of the supermarket.
- Note 3 - Salt: you will need salt for the water that the potatoes are boiled in as well as salt for serving.
- Note 4 - Boiling water: I add a pinch of salt to the water, place the lid on my pot and bring it to the boil.
Recipe published June 2020, updated September 2023 with more tasty tips for you! 🥰.