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This recipe for duck fat potatoes is an elevated take on classic potatoes. They are crispy, flavorful, and simply addicting.
Have you ever had duck fat potatoes or duck fat fries at fancy restaurants? Every time I see it on the menu, it’s an “ohh-ahh” moment because it just sounds so fancy and bougie. I will say though, I love the extra crispiness that the duck fat brings to the potatoes. It also has a richer flavor. You’ll be hooked and not want to make potatoes any other way!
Fried potatoes of any kind are my kryptonite. I even gave up french fries one year for Lent (it was rough). I will take them in whatever way as long as they’re crispy on the outside and soft and pillowy on the inside. These remind me a lot of patatas bravas as well. Honestly, potatoes are probably the one thing I would never eliminate from my diet, lol
Why duck fat potatoes?
Duck fat potatoes have been around for centuries and were originally popularized in France. They gained popularity in the United States in the late 20th century as duck fat became more widely available. Duck fat potatoes are now a staple at many restaurants and are beloved by potato lovers for their crispy texture and flavor. They can be served as a side dish or main course, and they are often enjoyed with dipping sauces.
Ingredients you’ll need
For the exact measurements, be sure to check out the recipe card at the bottom.
- Potatoes – russet potatoes are the perfect type of potato for this recipe because they are nice and starchy. This gives them the perfect texture for being crispy on the outside while remaining fluffy on the inside.
- Duck fat – this star ingredient is what gives these potatoes their unbeatable flavor and texture. Duck fat has a high smoke point, which makes it ideal for roasting. It also imparts a delicious richness to the potatoes that you won’t be able to get from any other type of fat.
- Salt
- Baking soda – this is what helps to break down the potatoes’ starch molecules, which in turn helps them to become extra crispy.
- Seasoning salt
- Pepper
- Garlic powder
- Onion salt
How to make duck fat potatoes
For entire process and exact directions, check out the recipe card at the bottom.
Preheat the oven. Set the oven to 450 degrees Fahrenheit.
Parboil the potatoes. After you’ve peeled and cubed the potatoes, you’ll want to parboil the potatoes in water and baking soda until fork tender.
Shake, shake! After they’re fork tender and drained, shake the potatoes in the pot so it roughs it up a bit. It helps it develop a crispier exterior with the roughness.
Fry on the stovetop. Melt the duck fat in a deep cast iron pan on the stovetop and add the potatoes in a single, even layer without crowding them.
Finish cooking in the oven. Once the potatoes have developed a browned exterior on the stovetop, you’ll want to finish the potatoes in the oven until they’re golden and crunchy.
Substitutions and variations
- If you can’t find duck fat, you can substitute lard or beef fat. Olive oil also works well in this recipe, but it has a lower smoke point so it won’t give the potatoes as much flavor and you run the risk of smoking.
- You can also experiment with different seasonings to change up the flavor of these duck fat potatoes. Try rosemary, thyme, or oregano for a different twist.
- For a smoky flavor, smoked paprika would be fab in this.
Storage instructions
These duck fat potatoes are best enjoyed fresh, but they can be stored in an airtight container in the fridge for up to 3 days. Reheat in a 350 degree Fahrenheit oven until warmed through.
Frequently asked questions
What types of dipping sauces would be good with these? Dipping sauce are my favorite!! Here are some great ones:
Can you make all this in the oven instead? Sure, you could roasting the potatoes instead of frying them in the skillet first. Simply toss them in duck fat and seasonings after you’ve parboiled them, then roast in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes, or longer if it needs to be more crispy. Frankly, I like doing it in the skillet first because it helps with the initial crisp of the exterior.
Duck Fat Potatoes
Equipment
Ingredients
- 3-4 pounds (3175 g) russet potatoes
- ½ cup (103 g) duck fat
- 1 Tablespoon salt
- ½ teaspoon baking soda
- ½ teaspoon seasoning salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion salt
- Optional garnish: fresh herbs like oregano, parsley, sage, rosemary, or parmesan cheese
Instructions
- Preheat the oven to 450 °F (232 °C)
- Peel and cube the potatoes (pieces should be about 1½ inch cubes). Place the potatoes into a large pot. Sprinkle on the salt and baking soda. Add cold water to cover the potatoes. Place the pot of potatoes on the stove and turn on the high heat. Cover the pot. Bring the water to a rapid boil and cook the potatoes for 10 minutes or until fork tender. (Remove the lid once the water is boiling and if necessary, reduce the heat to avoid the water boiling over.)
- Drain the potatoes well and return the potatoes to the hot pot without the lid. (This helps the excess moisture to evaporate off the potatoes.) Allow the potatoes to steam off the excess moisture for a few minutes. Then put the lid on and shake up the potatoes hard. (Roughing up the parboiled potatoes will give them more crunch once they are roasted.)
- Put the duck fat into a large deep cast iron pan and place it into the oven for about 5 minutes, or until it is just starting to smoke. When the duck fat is melted, add the potatoes to the skillet. (It is best for them to cook in a single layer, using 2 skillets if necessary.) Place the skillet back into the oven and allow the potatoes to cook undisturbed for 30 minutes. Then turn the potatoes over and allow them to again cook undisturbed for another 15 minutes. Turn them again, and allow them to cook for another 15 minutes or until golden and crunchy.
- When you remove the potatoes from the oven, sprinkle them with seasoning salt, pepper, garlic powder, and onion salt. Serve them hot and fresh out of the oven.
