A Holiday staple in the Renna household, duck fat is a gorgeous way to crisp up and cook almost any vegetable, but it truly shines on potatoes. With their fluffy center and irresistibly crunchy edges, these duck-fat roasted potatoes are the kind of side dish that disappears the moment they hit the table. Try them once, and you might just find yourself making them a new tradition in your own home!
Ingredients:
- 12–3 lbs potatoes (Yukon Golds or Russets)
- 3–4 tbsp duck fat (more if needed to coat)
- 1–2 tsp salt
- ½–1 tsp black pepper
Optional: - 3–4 cloves garlic, smashed
- Fresh rosemary or thyme
- Paprika or smoked paprika
- Flaky salt for finishing
Instructions:
Parboil the Potatoes
- Peel (optional) and cut potatoes into chunks 1.5–2 inches.
- Place in a pot of cold, salted water.
- Bring to a boil and cook 10–12 minutes, until the edges are soft and a fork slides in with slight resistance.
- Drain thoroughly and let steam off for 1–2 minutes.
- Shake the drained potatoes in the pot or colander until the edges get fuzzy and roughed up This step is key for crispiness!!
- Preheat oven to 425°F (220°C).
- Put duck fat in a large baking sheet. Place it in the oven for 3–5 minutes until the fat melts and gets hot.
- Carefully add the potatoes to the hot fat (they should sizzle a bit).
- Toss gently to coat.
- Add salt, pepper, and any herbs or garlic
- Roast for 20-30 minutes until deeply golden, crisp, and blistered. Adjust time depending on your potato size.
- Finish by lightly sprinkling with flaky salt and fresh herbs!
Tip: Serve immediately, and you will find yourself making these a new tradition for your family!
