Description
Crispy, golden Duck Fat Potatoes made with simple ingredients for rich flavor, perfect texture, and restaurant-quality results at home.
Ingredients
Scale
- 4 tablespoons cold duck fat (or rendered fat from a duck roasting tray)
- 1 kg white potatoes, peeled and cut into 50 g / 1¾ oz pieces
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven
Preheat your oven to 220°C (425°F). Place a sturdy roasting tray inside the oven to heat while you prepare the potatoes. - Parboil the potatoes
Add the potato pieces to a large pot of cold, salted water. Bring to a boil and cook for 8–10 minutes until the edges begin to soften. - Roughen the edges
Drain the potatoes thoroughly, then shake them gently in the colander or pot to rough up the edges. This step creates extra surface area for crisping. - Heat the duck fat
Carefully remove the hot roasting tray from the oven and add the duck fat. Return the tray to the oven for 2–3 minutes until the fat is shimmering. - Roast the potatoes
Add the potatoes to the tray, turning them carefully to coat in the hot fat. Sprinkle generously with salt and pepper. - Cook until golden
Roast for 45–55 minutes, turning once or twice, until deeply golden and crisp.
Notes
Always start with cold duck fat for better rendering.
Do not overcrowd the tray—space ensures crispness.
Season again immediately after roasting for maximum flavor.