Duck fat potatoes are defined by contrast: audibly crisp exteriors giving way to soft, steamy centers. High-heat roasting, paired with careful preparation, transforms humble potatoes into a deeply savory side that feels equally at home beside a weeknight roast or a celebratory centerpiece.
Ingredient Breakdown
The foundation begins with starchy potatoes, chosen for their ability to turn fluffy once cooked while developing jagged edges that crisp aggressively in the oven. Duck fat provides richness and a high smoke point, encouraging even browning and depth of flavor that vegetable oils cannot replicate. A light coating of semolina clings to the roughed-up surfaces, amplifying crunch without heaviness. Rosemary and sea salt flakes, used sparingly at the end, add aroma and a clean finishing bite that sharpens the richness.
Step-by-Step Preparation Guide
Uniform cutting ensures consistent cooking from edge to core. Par-boiling softens the interiors just enough, while a short steam-dry removes surface moisture that would otherwise inhibit browning. Shaking the potatoes with salt and semolina intentionally damages the exterior, creating a starchy lattice primed for crisping. Heating the duck fat until shimmering is critical; the immediate sizzle seals the surface as soon as the potatoes hit the pan. Roasting in stages, with deliberate turns, builds color gradually and evenly, resulting in potatoes that are deeply golden, shatteringly crisp, and cloud-soft inside.
Recipe Tips
- Choose floury potato varieties that roast well and develop fluffy interiors.
- Allow potatoes to steam-dry fully after boiling to prevent sogginess.
- Shake the pot with confidence; rough edges are essential for crunch.
- Always preheat the duck fat until visibly hot to start crisping instantly.
- Arrange potatoes cut-side down and avoid overcrowding the pan.
- Turn only when needed to preserve structure and prevent tearing.
What to serve With this recipe
Duck fat potatoes pair naturally with roasted meats such as chicken, beef, lamb, or duck, where their richness complements savory pan juices and gravies. They also work well on festive tables alongside seasonal vegetables, braised greens, or sharp sauces that cut through the fat. Served simply, they can anchor a meal with little more than a protein and a fresh salad.
Creative Variations
Whole garlic cloves can be added to the roasting pan for mellow sweetness. Infusing the duck fat with thyme or bay leaf introduces subtle herbal notes throughout. Rosemary may be replaced with sage for an earthier profile, while a final dusting of finely grated parmesan adds umami and extra texture just before serving.
Frequently Asked Questions
- Can these be made ahead? Potatoes can be par-boiled and roughed up in advance, then roasted just before serving.
- How should leftovers be reheated? Reheat in a hot oven to restore crispness; avoid the microwave.
- Can duck fat be substituted? Goose fat works well, and beef dripping is a suitable alternative.
- Why aren’t my potatoes crispy? Excess moisture, insufficiently hot fat, or overcrowding are common causes.
- Can oven temperature be adjusted? High heat is essential; lowering it will reduce crispness.
Duck fat potatoes stand out for their exceptional texture and savory depth. With careful handling and high heat, they deliver a level of crunch and flavor that few sides can match, earning their place as a reliable favorite for both relaxed dinners and festive gatherings.
Ingredients
Roasting
200g / 7oz duck fat (or goose fat, Note 3)
Par boiling
1.75–2kg / 3.5–4lb potatoes, medium to large (Sebago or Dutch Creams in Australia; Yukon Gold or Russet in the US; Maris Piper in the UK) (Note 1)
2 tablespoons semolina (Note 2)
1 tablespoon salt
1.5 teaspoons kosher salt
Serving, optional
2 teaspoons rosemary, roughly chopped
Sea salt flakes
Instructions
Peel the potatoes, then cut them into evenly sized 7.5cm / 3-inch chunks to ensure consistent cooking. Preheat the oven to 230°C / 450°F (230°C fan-forced).
Par boiling & roughing up: Bring a large pot of water to a rolling boil and add 1 tablespoon of salt. Add the potatoes and boil for about 10 minutes, just until the edges begin to soften. Drain thoroughly. Shake any remaining water from the pot, return it to the turned-off stove, then tip the potatoes back in and let them sit for 5 minutes so excess moisture can steam away.
Sprinkle over the kosher salt and semolina. Place the lid on the pot and shake vigorously up and down 5 to 7 times. This roughs up the potato surfaces, creating a starchy coating that crisps beautifully in the oven.
Roasting: Spoon the duck fat into a sturdy metal roasting pan (avoid glass or ceramic). Place the pan in the oven and heat for 5 to 7 minutes until the fat is shimmering and very hot, with faint wisps of smoke.
Working quickly and carefully, remove the pan from the oven. Add the potatoes (take care—the fat will be extremely hot), turn them to coat evenly, then arrange them cut-side down. Roast for 25 minutes. Turn the potatoes, roast for another 15 minutes, then turn once more and roast for a further 10 to 15 minutes, until deeply golden, crisp on the outside, and fluffy inside.
Transfer the potatoes to a warm serving bowl. Finish with sea salt flakes and chopped rosemary if using, and serve immediately while irresistibly crunchy.
Duck Fat Potatoes Recipe
Ingredients
Roasting
- 200 g / 7oz duck fat or goose fat, Note 3
Par boiling
- 1.75 –2kg / 3.5–4lb potatoes medium to large (Sebago or Dutch Creams in Australia; Yukon Gold or Russet in the US; Maris Piper in the UK) (Note 1)
- 2 tablespoons semolina Note 2
- 1 tablespoon salt
- 1.5 teaspoons kosher salt
Serving, optional
- 2 teaspoons rosemary roughly chopped
- Sea salt flakes
Instructions
- Peel the potatoes, then cut them into evenly sized 7.5cm / 3-inch chunks to ensure consistent cooking. Preheat the oven to 230°C / 450°F (230°C fan-forced).
- Par boiling & roughing up: Bring a large pot of water to a rolling boil and add 1 tablespoon of salt. Add the potatoes and boil for about 10 minutes, just until the edges begin to soften. Drain thoroughly. Shake any remaining water from the pot, return it to the turned-off stove, then tip the potatoes back in and let them sit for 5 minutes so excess moisture can steam away.
- Sprinkle over the kosher salt and semolina. Place the lid on the pot and shake vigorously up and down 5 to 7 times. This roughs up the potato surfaces, creating a starchy coating that crisps beautifully in the oven.
- Roasting: Spoon the duck fat into a sturdy metal roasting pan (avoid glass or ceramic). Place the pan in the oven and heat for 5 to 7 minutes until the fat is shimmering and very hot, with faint wisps of smoke.
- Working quickly and carefully, remove the pan from the oven. Add the potatoes (take care—the fat will be extremely hot), turn them to coat evenly, then arrange them cut-side down. Roast for 25 minutes. Turn the potatoes, roast for another 15 minutes, then turn once more and roast for a further 10 to 15 minutes, until deeply golden, crisp on the outside, and fluffy inside.
- Transfer the potatoes to a warm serving bowl. Finish with sea salt flakes and chopped rosemary if using, and serve immediately while irresistibly crunchy.
Notes
Par-boiling followed by roughing up the potatoes increases surface area, allowing a deeper, more substantial crunch to form.
Semolina adds a subtle extra bite; it is coarse enough to enhance texture yet fine enough to integrate seamlessly into the crust without being noticeable.
Preheating the fat is critical, creating an effect similar to deep-frying—immediate contact with very hot fat equals superior crisping. Key notes and tips:
- Potatoes – Choose starchy or all-rounder varieties. Waxy potatoes do not crisp properly and are best avoided.
- Semolina – A coarsely ground wheat commonly used in pasta-making. This is the quiet hero for added crunch, blending into the coating rather than standing out. If unavailable, simply omit it. There is no true substitute; even fine cornmeal remains too coarse. Think of semolina as a finishing enhancement rather than a requirement—excellent results are still achievable without it.
- Fat – Goose fat performs just as well as duck fat, though it is less commonly used. If cooking with oil instead, a different method is recommended for optimal crunch.
- Cutting – Large potatoes should be cut into three pieces, medium ones in half. Generous sizing is essential to withstand the long roasting time without drying out.
- Roasting pan – While lighter pans can work, heavy metal roasting pans retain heat far better and produce superior results. Ceramic and glass pans are not recommended, as they often cannot tolerate the high oven temperature.
- Oil temperature – Test readiness by dropping in a small piece of potato; it should sizzle vigorously on contact.
- Reusing duck fat – Expect roughly half the fat to remain after roasting. Strain out any potato fragments, cool, and store in a jar in the refrigerator. It will keep for months, though it will carry some salt.
- Inspiration – This method is adapted from a well-known goose fat roast potato recipe popularized by Nigella Lawson. Duck fat is used here due to its wider availability.
- Nutrition – Values are calculated per serving, assuming approximately half of the duck fat remains in the pan after roasting.
