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Easy Roasted Duck Fat Potatoes Recipe

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4.1 from 14 reviews

  • Author: Eliza
  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings

Description

These Easy Roasted Duck Fat Potatoes are crispy on the outside, tender on the inside, and infused with the rich flavors of duck fat, fresh rosemary, thyme, and garlic. Perfect as a savory side dish to elevate any meal with a crispy golden-brown finish and aromatic herbs.

Ingredients

Potatoes and Stock

  • 3 pounds Yukon Gold potatoes
  • 6 to 7 cups chicken stock (or broth)
  • 2 to 3 tsp sea salt

Roasting Ingredients

  • 5 tbsp duck fat
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 3 to 4 garlic cloves
  • Salt and pepper, to taste

Instructions

  1. Preheat Oven: Preheat your oven to 425°F to get it ready for roasting the potatoes and heating the duck fat.
  2. Prepare Potatoes: Peel the Yukon Gold potatoes and place them into a large pot of cold water immediately to prevent browning. Cube the potatoes into large chunks, then drain and rinse them thoroughly under cold water, draining completely afterward.
  3. Cook Potatoes in Stock: Refill the pot with chicken stock ensuring the potatoes are fully immersed. Add 2 to 3 teaspoons of sea salt to season. Bring the stock to a rolling boil over high heat and boil the potatoes for 10 minutes until they are tender on the outside but still firm inside. Drain completely.
  4. Heat Roasting Pan and Duck Fat: While potatoes are cooking, place a large roasting pan with tall sides into the preheated oven and heat it for 4 to 5 minutes until very hot. Carefully remove the pan, add 5 to 6 tablespoons of duck fat along with the rosemary, thyme, and garlic. Return the pan to the oven for about 5 minutes until the duck fat is hot and the herbs and garlic are sizzling.
  5. Roast the Potatoes: Add the drained potatoes to the hot duck fat in the roasting pan. Use a spatula to toss and ensure each piece is well coated. Spread the potatoes in a single layer with some space between pieces.
  6. Initial Roast: Roast the potatoes at 425°F for 25 minutes.
  7. Toss and Continue Roasting: Remove the pan from the oven, discard the herbs and garlic, then toss the potatoes to turn them. Return the pan to the oven and continue roasting, tossing every 15 to 20 minutes, until the potatoes are evenly golden-brown and crispy all over.
  8. Finish and Serve: Remove the roasted potatoes from the oven and transfer them to a serving bowl. Season with salt and pepper to your liking. Garnish with fresh thyme or rosemary. Keep them warm uncovered to maintain crispiness until serving.

Notes

  • Use Yukon Gold potatoes for the best texture and flavor.
  • Boiling the potatoes in chicken stock seasons them from within and ensures a tender interior.
  • Heating the duck fat and roasting pan beforehand promotes a crispy coating on the potatoes.
  • Do not cover the potatoes after roasting; this keeps the exterior crispy.
  • Fresh herbs and garlic add a wonderful aroma and flavor during roasting but are discarded before the final roasting to avoid bitterness.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

Find it online: https://recipekind.com/easy-roasted-duck-fat-potatoes-recipe/