Duck Fat Potatoes

Duck Fat Potatoes are the gold standard of roast potatoes—thick, ultra-crispy on the outside, soft and fluffy on the inside, and packed with a rich, clean flavor that only duck fat can deliver. This classic side dish is a fine-dining favorite that’s surprisingly simple to recreate at home with just a few ingredients and the right method.

Why You’ll Love This Recipe

• Ultra-crispy exterior with a fluffy interior

• Duck fat creates a rich, clean, and savory flavor

• Perfect for holidays, dinner parties, or any roast meal

• Semolina adds an extra layer of crunch

• The method ensures consistent results every time

• Made with just a handful of ingredients

• Naturally gluten-free

• Easily scaled for a crowd

• Reusable fat makes it economical

• Better than any store-bought or restaurant version

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Par Boiling:
1.75–2 kg (3.5–4 lb) starchy potatoes (Sebago, Yukon Gold, Russet, or Maris Piper)
1 tablespoon salt
2 tablespoons semolina
1.5 teaspoons kosher salt

Roasting:
200 g (7 oz) duck fat (or goose fat)

Optional for Serving:
2 teaspoons chopped rosemary
Sea salt flakes

Directions

1. Prep the Potatoes:
   Peel and cut potatoes into large chunks (about 3 inches). Preheat oven to 230°C/450°F (fan or conventional).

2. Par Boil:
   Add potatoes and 1 tablespoon salt to a large pot of boiling water. Boil for 10 minutes until just starting to soften. Drain well.

3. Steam Dry and Rough Up:
   Return the potatoes to the hot (but turned-off) pot. Let them sit for 5 minutes to steam off excess water. Add semolina and 1.5 teaspoons salt. Cover with a lid and shake the pot vigorously 5–7 times to rough up the surface.

4. Preheat Duck Fat:
   Pour duck fat into a heavy metal roasting pan and heat in the oven for 5–7 minutes until shimmering and just starting to smoke.

5. Roast the Potatoes:
   Carefully add potatoes to the hot fat (they should sizzle), turning to coat well. Arrange with cut face down.

   • Roast for 25 minutes.

   • Flip and roast another 15 minutes.

   • Turn once more and roast for another 10–15 minutes until deeply golden and crunchy.

6. Serve:
   Transfer potatoes to a warm serving bowl. Sprinkle with sea salt flakes and chopped rosemary if using. Serve immediately for best texture.

Servings and timing

Servings: 6–8
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 30 minutes

Variations

• Goose fat alternative: Use goose fat in place of duck fat—it gives similar richness and crunch.

• Garlic infusion: Add a few crushed garlic cloves to the duck fat while roasting for subtle flavor.

• Lemon zest finish: Grate lemon zest over the finished potatoes for a bright, fresh twist.

• Herb-roasted: Toss with thyme or oregano before the final roast.

• Spicy version: Add a pinch of cayenne or smoked paprika to the semolina for a kick.

• Mini potatoes: Use baby potatoes, halved, for bite-sized versions.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Re-crisp in a hot oven at 200°C/400°F for 10–15 minutes. Avoid microwaving as it softens the crust.
Freezing: Not recommended as texture suffers after thawing.
Duck fat reuse: Strain and save leftover duck fat in a jar. Store in the fridge for several months.

FAQs

Why is duck fat better than oil for roast potatoes?

Duck fat creates a thicker, more flavorful, and longer-lasting crispy crust than oil, giving a luxurious restaurant-style finish.

Do I have to use semolina?

Semolina adds a subtle extra crunch but can be omitted. There’s no perfect substitute, so leave it out if unavailable.

What type of potato works best?

Starchy or all-purpose potatoes like Russet, Yukon Gold, or Maris Piper are ideal. Avoid waxy varieties.

Can I use glass or ceramic pans?

No, they may crack under high heat. Use a heavy metal roasting pan for best results and heat retention.

Is duck fat reusable?

Yes. Strain out any bits and store the cooled fat in a jar in the refrigerator. It keeps for months.

Can I prepare these potatoes ahead of time?

Par-boil and rough up the potatoes ahead, then roast just before serving for maximum crispness.

How do I know the duck fat is hot enough?

Drop in a small piece of potato—it should sizzle instantly. Look for slight smoking and shimmering fat.

What if I don’t have duck fat?

You can still make great roast potatoes with oil, but the crust won’t be quite as thick or flavorful. Use a high-smoke point oil like vegetable or avocado oil.

Can I add other seasonings before roasting?

It’s best to keep seasonings like herbs or garlic for the end so they don’t burn at high roasting temperatures.

What do these pair well with?

They’re perfect with roast meats, poultry, holiday feasts, or as a gourmet side for simple weeknight dinners.

Conclusion

Duck Fat Potatoes are the ultimate roast potato—golden, incredibly crisp, and full of rich, savory flavor. With the right technique and ingredients, you can bring fine-dining quality right to your kitchen table. Whether for a holiday meal or a weekend treat, these potatoes are sure to steal the show.

Print