Golden Roasted Potatoes Duck Fat (Print version)

Crispy golden potatoes roasted with herbs and rich duck fat for an indulgent side.

# Ingredient List:

→ Potatoes

01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks

→ Fats

02 - 1/3 cup duck fat

→ Aromatics & Seasonings

03 - 3 cloves garlic, smashed
04 - 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
05 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper

# How To Make It:

01 - Set the oven to 425°F to prepare it for roasting.
02 - Bring a large pot of salted water to a boil. Add potato chunks and cook for 8 minutes until tender but firm. Drain and let steam dry for 2 minutes.
03 - Place duck fat in a large roasting pan and put it in the oven for about 3 minutes to melt and heat.
04 - Add the parboiled potatoes carefully to the hot duck fat. Toss gently to evenly coat all pieces.
05 - Distribute smashed garlic, rosemary, thyme, salt, and pepper over the potatoes. Toss again to mix thoroughly.
06 - Roast in the oven for 40 to 45 minutes, turning once halfway through, until the potatoes are deep golden and crisp.
07 - Remove from oven, transfer to a serving platter, and serve immediately while hot.

# Expert Advice:

01 -
  • The duck fat creates a crust so golden and crisp, it shatters when you bite in, revealing fluffy potato inside.
  • Garlic and woody herbs cling to every edge, making each piece taste like it was meant for a special occasion.
  • It looks and tastes like restaurant food but takes almost no skill, just patience while the oven works its magic.
02 -
  • If you skip the parboiling step, the potatoes won't develop those craggy edges that crisp up so beautifully in the oven.
  • Make sure the duck fat is truly hot before adding the potatoes, or they'll absorb the fat instead of crisping in it.
  • Turning them only once keeps them from breaking apart and lets each side develop a proper crust without constant fussing.
03 -
  • Save the duck fat after roasting and strain it through a fine mesh; you can reuse it two or three more times for equally incredible potatoes.
  • If your oven runs cool, bump the temperature to 450°F and keep a close eye during the last ten minutes so they don't burn.
  • Smashed garlic cloves become sweet and spreadable after roasting, so don't toss them, they're a cook's treat.

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