Crispy duck fat roast potatoes are an easy and delicious potato side to serve with roast duck, roast chicken, roast beef, and even air fryer turkey crown!
They're extra crispy on the outside, fluffy in middle, and most importantly, they taste amazing!
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Potatoes roasted in duck fat have a much richer flavour than regular roast potatoes, making them perfect for special occasions like Christmas and Thanksgiving, or just your regular Sunday roast dinner!
👩🍳 Love roast potatoes? Try my easy air fryer roast potatoes or slow cooker roast potatoes next!
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✔️ Why you'll love this recipe!
- Crispy golden brown roast potatoes.
- Perfect for Christmas and special occasions.
- Easy to make.
🛒 Ingredient notes
Potatoes - I like to use starchy potatoes like Maris Piper or King Edward varieties, but any regular white potato can be used.
Duck Fat - either bought from the supermarket or collected from a roasting duck halfway through cooking.
Plain Flour - to help crisp up the potatoes.
Rosemary - a couple of sprigs of rosemary in the roasting tin gives the potatoes a subtle herby flavour.
Garlic - you'll need 3 unpeeled cloves of garlic for the roasting tin.
Sea Salt - for flavour.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Peel and cut the potatoes into even chunks (I generally cut a medium potato into 3 pieces). Put the potatoes into a large pan of salted water and bring it to the boil. Once the water is boiling, immediately turn down the heat to low and time 4 minutes.
Two: Take the pan off the heat, drain the potatoes in a colander, and allow to steam dry. Shake the colander to fluff up the edges.
Three: Sprinkle over the flour and make sure each potato is coated.
Four: Heat the oven to 220 °C (200 °fan/ Gas 7) and pour the duck fat into a roasting tin. Heat the roasting tray in the oven for 5 minutes until the fat is very hot.
Five: Carefully take the roasting tin out of the oven and place the potatoes in the hot fat, using a spoon to turn each potato in the duck fat. Pop in the garlic cloves and rosemary sprigs and sprinkle over the sea salt. Roast the potatoes in the oven for 50 minutes to 1 hour until they are golden and crispy.
💡 Top Tip - turn the potatoes halfway through cooking to ensure they cook evenly and are a nice golden brown colour.
Top Tips
- You can reuse the duck fat after roasting the potatoes. Just strain out any bits of potato, then allow it to cool before scraping it into a jar. Store in the fridge for up to a month.
- Use starchy potatoes, not waxy ones, for the best fluffy texture.
- Roughing up the surface of the potatoes after parboiling them creates more surface area, which in turn equals crispier crunchier potatoes!
- Glass roasting/baking dishes are not recommended due to the high oven temperatures.
🍴 What to serve with duck fat roast potatoes
Serve the duck fat roast potatoes with your favourite roast meats such as chicken, beef and turkey, and alongside other vegetable sides such as cauliflower cheese, red cabbage, roasted Tenderstem broccoli, air fryer Brussels sprouts, and honey-roasted carrots and parsnips.
📖 Variations
- Use goose fat instead of duck fat.
- Use semolina or polenta instead of plain flour.
- Swap the rosemary for thyme or oregano.
- Use baby potatoes instead of regular white potatoes.
- Roast the duck fat potatoes in your air fryer instead of the oven.
🥡 Storage
Make Ahead - Peel and chop the potatoes the day before and place them in a pan of cold water overnight.
Store - Leftover roast potatoes can be stored in an airtight container in the fridge for up to 3 days.
Reheat - Air fry or reheat in a hot oven to retain their crispness.
Freeze - Allow the duck fat roast potatoes to cool, then place them in a freezer-safe container and freeze for up to 3 months. Defrost in the fridge before reheating in an air fryer or hot oven.
❓ Frequently asked questions
One isn't better than the other. Both fats have a high smoking point so they can be heated to quite high temperatures. They are therefore ideal for roasting potatoes, and both fats are tastier and richer in flavour than oil.
As well as roasting potatoes, duck fat can also be used for deep frying foods such as chips, french fries, calamari, and battered fish.
😋 More potato recipes
- Polenta Roast Potatoes
- Roast Sweet Potatoes
- Parmentier Potatoes
- Boulangere Potatoes
- Mini Hasselback Potatoes
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Recipe
Crispy Duck Fat Roast Potatoes
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Equipment
- Chopping Board
- Vegetable Peeler
- Knife
- Large Saucepan
Ingredients
- 1 kg White Potatoes Maris Piper or King Edward
- 85 g Duck Fat
- 1 teaspoon Plain Flour
- 2 Rosemary Sprigs
- 3 Garlic Cloves leave whole and unpeeled
- 1 teaspoon Sea Salt
Instructions
- Peel and cut the potatoes into even chunks (I generally cut a medium potato into 3 pieces). Put the potatoes into a large pan of salted water and bring it to the boil. Once the water is boiling, immediately turn down the heat to low and time 4 minutes.1 kg White Potatoes
- Take the pan off the heat, drain the potatoes in a colander, and allow to steam dry. Shake the colander to fluff up the edges.
- Sprinkle over the flour and make sure each potato is coated.1 teaspoon Plain Flour
- Heat the oven to 220C (200 fan/ Gas 7) and pour the duck fat into a roasting tin. Heat the roasting tray in the oven for 5 minutes until the fat is very hot.85 g Duck Fat
- Carefully take the roasting tin out of the oven and place the potatoes in the hot fat, using a spoon to turn each potato in the duck fat. Pop in the garlic cloves and rosemary sprigs and sprinkle over the sea salt. Roast the potatoes in the oven for 50 minutes to 1 hour until they are golden and crispy. Turn the potatoes halfway through cooking to ensure they cook evenly and are a nice golden brown colour.2 Rosemary Sprigs, 3 Garlic Cloves, 1 teaspoon Sea Salt
Notes
- You can reuse the duck fat after roasting the potatoes. Just strain out any bits of potato, then allow it to cool before scraping it into a jar. Store in the fridge for up to a month.
- Use starchy potatoes, not waxy ones, for the best fluffy texture.
- Roughing up the surface of the potatoes after parboiling them creates more surface area, which in turn equals crispier crunchier potatoes!
- Glass roasting/baking dishes are not recommended due to the high oven temperatures.
- Use goose fat instead of duck fat.
- Use semolina or polenta instead of plain flour.
- Swap the rosemary for thyme or oregano.
- Use baby potatoes instead of regular white potatoes.
- Roast the duck fat potatoes in your air fryer instead of the oven.
Laura
Lovely crispy crunchy roast potatoes. Perfect with roast chicken!