Roasted Duck Fat Potatoes
Updated Sept. 10, 2025
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds baby or small potatoes, halved if large
- ¼cup duck fat, melted
- 2½teaspoons kosher salt, plus more to taste
- ½teaspoon ground black pepper
- 6thyme sprigs
- 1bay leaf, torn into pieces
- 6garlic cloves, smashed and peeled
Nutritional analysis per serving (10 servings)
155 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 337 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. On a rimmed baking sheet, toss together the potatoes, duck fat, salt and pepper. Lay thyme sprigs and bay leaves on top.
- Step 2
Roast for 30 minutes, then toss the garlic into the potatoes and reduce oven heat to 350 degrees. Continue to roast until potatoes are fork-tender, another 15 to 25 minutes. Remove thyme and bay leaves and serve, or let cool for up to an hour then reheat, uncovered, at 350 degrees just before serving.
Private Notes
Comments
Even better tweak, guaranteed: Line pan with nonstick foil. Put in oven. Heat to 450. Bring 10 cups water to boil in *large* heavy pot with tight-fitting lid. When boiling, add 1 T kosher salt and 1/2 tsp baking SODA. Yep. Changes the ph for the crispest outside yet creamiest inside ever. Add potatoes and simmer 6 minutes. Drain. Put back in pan, cover, and SHAKE hard. Toss in fat, herbs, garlic, more salt. Pour onto hot pan. Roast 15 minutes, turn over, roast 10-15 more. Done!
Even better tweak, guaranteed: Line pan with nonstick foil. Put in oven. Heat to 450. Bring 10 cups water to boil in *large* heavy pot with tight-fitting lid. When boiling, add 1 T kosher salt and 1/2 tsp baking SODA. Yep. Changes the ph for the crispest outside yet creamiest inside ever. Add potatoes and simmer 6 minutes. Drain. Put back in pan, cover, and SHAKE hard. Toss in fat, herbs, garlic, more salt. Pour onto hot pan. Roast 15 minutes, turn over, roast 10-15 more. Done!
For those who've written that this won't work on potatoes with skin - au contraire! It works beautifully. You're only par cooking for 6 minutes. And you're only shaking up and down twice; the baking soda makes more unneeded. A few skins slip part-way off, but become crunchier in the oven. I've made this recipe with skins on a dozen times and never failed yet. The secret is the nonstick foil and hot pan. That's what the Serious Eats version misses. Give it a try.
D'artagnan duck fat is excellent and easy to buy. Never have figured out a way to recycle.
These are a revelation. I followed the "even better tweak" below pretty much as written, only my potatoes were cut into bite sizes so the roasting took much less time. I started with baby potatoes and cut them into halves (or quarters for the bigger ones) and after a 6 min boil, they were quite soft; shaking them in the pot started to mash them! Then I air fried them for about 18 min total. OMG. I'll never eat mashed potatoes again
The potatoes were overcooked. Next time check and lower heat at 20 minutes.