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Duck Fat Roast Potatoes on white plate with small bowl of gravy
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5 from 6 votes

Duck Fat Roast Potatoes

Duck Fat Roast Potatoes are crispy, crunchy potatoes on the outside and soft on the inside! This is an easy recipe with only 3 ingredients. 
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Side Dish, Sides
Cuisine: Western
Keyword: duck fat potatoes, duck fat roast potatoes
Servings: 8
Calories: 221kcal
Author: Adrianne

Equipment

  • 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

Ingredients

  • 1 kg/2 pounds potatoes Note 1
  • 1 cup duck fat Note 2
  • 1 teaspoon salt Note 3
Metric - US Customary

Instructions

  • 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!

Notes

  • 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. 

Nutrition

Calories: 221kcal | Fat: 25g | Saturated Fat: 8g | Cholesterol: 25mg