Easy Roasted Duck Fat Potatoes - The BEST Potato Recipe!

Ingredients

• 3 pounds Yukon Gold Potatoes (peeled, cut into 1‑2 inch cubes, rinsed and drained)
• 6 cups Chicken Stock (low‑sodium; can use broth or homemade stock)
• 5 tablespoons Duck Fat (rendered duck fat, preferably from a reputable brand)
• 2 sprigs Fresh Thyme (leaves stripped from stems)
• 2 sprigs Fresh Rosemary (leaves stripped from stems)
• 2 cloves Garlic Cloves (peeled and lightly crushed)
• 2 teaspoons Sea Salt (plus to taste for finishing)
• to taste Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 425°F and let it fully preheat.

   Time: PT10M

   Temperature: 425°F

2. Prepare Potatoes

   Peel the Yukon Gold potatoes, cut them into 1‑2 inch cubes, and place them in a bowl of cold water to prevent browning.

   Time: PT15M

3. Parboil in Chicken Stock

   Transfer the drained potatoes to a large pot, add 6 cups of chicken stock and 2 teaspoons sea salt, cover, and bring to a rolling boil over medium‑high heat. Once boiling, reduce heat slightly, cover, and simmer for 10 minutes until the outer edges are softened but the centers remain firm.

   Time: PT15M

4. Drain Potatoes

   Carefully pour the potatoes into a colander and let them steam dry for a minute so no excess water remains.

   Time: PT2M

5. Preheat Roasting Pan

   Place the tall‑sided stainless steel pan in the oven and let it heat for 4‑5 minutes.

   Time: PT5M

   Temperature: 425°F

6. Infuse Duck Fat

   Using oven mitts, remove the hot pan, add 5‑6 tablespoons of duck fat, fresh thyme, rosemary, and the crushed garlic cloves. Return the pan to the oven for about 5 minutes until the herbs and garlic sizzle.

   Time: PT5M

   Temperature: 425°F

7. Coat Potatoes

   Carefully add the drained potatoes to the hot duck‑fat pan. Toss with a spatula until every piece is evenly coated. Spread them in a single layer with space between each piece.

   Time: PT5M

8. Initial Roast

   Roast the potatoes uncovered for 25 minutes, then give the pan a good shake or toss the potatoes with the spatula.

   Time: PT25M

   Temperature: 425°F

9. Finish Roasting

   Continue roasting, tossing every 15‑20 minutes, until the potatoes are deep golden‑brown and crispy all over, about 30 more minutes (total 45‑60 minutes). Remove any garlic that has turned dark.

   Time: PT30M

   Temperature: 425°F

10. Season and Serve

    Transfer the potatoes to a serving dish, garnish with fresh rosemary or thyme leaves, and finish with a sprinkle of sea salt and freshly ground black pepper. Let rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

3 g

Carbohydrates

30 g

Fat

13 g

Fiber

3 g