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–+ servings
Duck fat roast potatoes in a white dish.
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5 from 4 votes

Crispy Duck Fat Roast Potatoes

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!
Course Side Dish
Cuisine British
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 257kcal
Author Beth Sachs

Equipment

  • Chopping Board
  • Vegetable Peeler
  • Knife
  • Large Saucepan
  • Roasting Tin

Ingredients

Metric - US Customary
  • 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

Expert 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.
 
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.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Crispy Duck Fat Roast Potatoes
Amount per Serving
Calories
257
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
14
mg
5
%
Sodium
 
398
mg
17
%
Potassium
 
708
mg
20
%
Carbohydrates
 
30
g
10
%
Fiber
 
4
g
17
%
Sugar
 
1
g
1
%
Protein
 
3
g
6
%
Vitamin A
 
3
IU
0
%
Vitamin C
 
33
mg
40
%
Calcium
 
23
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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