How to Make Duck Fat Roasted Potatoes

Ingredients

• 2 lb Yellow Potatoes (peeled and cut into 1½‑inch chunks)
• 3 Tbsp Duck Fat (room‑temperature, solidified)
• 1 tsp Kosher Salt (adjust to taste)
• ½ tsp Freshly Ground Black Pepper (freshly cracked for best flavor)
• 1 sheet Parchment Paper (to line baking sheet for easy cleanup)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it fully preheat while you prepare the potatoes.

   Time: PT10M

   Temperature: 425°F

2. Cut Potatoes

   On a cutting board, peel the yellow potatoes and cut them into uniform 1½‑inch pieces so they cook evenly.

   Time: PT5M

3. Parboil Potatoes

   Place the cut potatoes in a large pot of cold salted water, bring to a boil, and cook for about 7 minutes until just tender but still firm.

   Time: PT7M

   Temperature: boiling

4. Drain and Dry

   Drain the potatoes in a colander and let them sit for 2 minutes to steam‑dry. This helps the surface dry for crispness.

   Time: PT2M

5. Toss with Duck Fat and Seasonings

   Transfer the potatoes to a mixing bowl, add the duck fat, kosher salt, and black pepper. Toss until every piece is evenly coated.

   Time: PT2M

6. Arrange on Baking Sheet

   Line a baking sheet with parchment paper. Spread the potatoes in a single layer, leaving space between each piece to avoid steaming.

   Time: PT2M

7. Roast First Phase

   Place the sheet in the oven and roast for 25‑30 minutes, turning the potatoes halfway through for even browning.

   Time: PT30M

   Temperature: 425°F

8. High‑Heat Finish

   Increase the oven temperature to 500°F (260°C) – or the highest your oven allows – and roast for an additional 5 minutes to develop an extra‑crisp exterior.

   Time: PT5M

   Temperature: 500°F

9. Serve

   Remove the potatoes from the oven, let them rest 2 minutes, then serve hot as a side dish.

   Time: PT2M

Nutrition Facts

Calories

267

Protein

3g

Carbohydrates

30g

Fat

12g

Fiber

3g