If you have never had Duck Fat Roast Potatoes before, you are in for a treat. Not only does duck fat give roast potatoes a wonderful flavour… it also makes them extra crispy!
Easy Duck Fat Roast Potatoes
Making duck fat roast potatoes is just as easy as making regular roast potatoes… but using duck fat really takes your roast potatoes to the next level… infusing them with that fantastic duck fat flavour AND making them extra crispy!
Start by heating the duck fat in a hot oven. Meanwhile, peel, cut and parboil your potatoes. Carefully remove the hot duck fat from the oven and tip in the par-boiled potatoes. Quickly turn the potatoes in the fat, then return the potatoes to the oven and roast for 45 minutes to 1 hour, depending on how you like your roasties!
To ensure even cooking and maximum crispiness, remove the potatoes from the oven twice during cooking and turn the potatoes in the hot fat / spoon over the hot fat. Work quickly and then return the roasties to the oven.
Where to get duck fat?
You can easily buy duck fat from the supermarket these days. Alternatively, roast a whole duck in the oven and, part way through, drain the fat off into a new roasting tin, before returning the duck to the oven. Turn your par boiled potatoes in the hot fat, then place in the oven and follow the rest of the recipe as stated.
What to serve duck fat potatoes with?
The most obvious thing to serve roast duck fat roast potatoes with is a whole roast duck! Alternatively, you could serve these delicious roasties with roast duck legs, roast chicken, roast turkey or roast beef.
What to do with leftover duck fat roast potatoes?
Duck fat roast potatoes are so delicious that it is extremely unlikely you will end up with any leftover roast potatoes. However, if you do, simply place in a plastic lidded container and store in the fridge, where they will keep for up to 3 days.
Either eat cold, or reheat in an oven set to 220C (200C fan / gas mark 7 / 425F) for 10 to 15 minutes, or until piping hot all the way though!
Can you freeze duck fat roast potatoes?
Yes, you can. Follow the recipe as stated, but only roast for 30 minutes. Allow to cool then put the part-roasted potatoes in a lidded container and place in the freezer, where they will keep for up to 3 months.
Defrost overnight in the fridge, then place in an oven heated to 220C (200C fan / gas mark 7 / 425F) and roast for a further 30 minutes, or until piping hot all the way through and done to your liking.
If you like this recipe…
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Easy Duck Fat Roast Potatoes
- 4 tablespoons cold duck fat (Or whatever you find in the duck roasting tray! See Note 1.)
- 1 kg white potatoes peeled and cut into 50g/1¾oz pieces (I find the kind sold as baking potatoes work best.)
- Salt and pepper to taste
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Place the cold duck fat into a large roasting tin and place into your heating oven.
- Meanwhile, peel and cut your potatoes into pieces approximately 50g/1¾oz. (It doesn’t have to be exact!)
- Place your chopped potatoes into a large saucepan and cover with boiling water from the kettle. Turn the heat on high and cook for 12 minutes. (Start timing straight away, not when the water starts boiling.)
- Drain the potatoes thoroughly and return to the pan. Allow to steam dry for 5 minutes, then place a lid on the pan and shake hard to rough up the edges and maximise the amount of crispiness!
- Remove the fat from the oven and carefully tip the potatoes into the hot fat. (Take care not to splash the fat as it is VERY hot and will burn you if it touches your skin!)
- Quickly turn the potatoes in the hot fat and then return the tray to the oven. Cook the roast potatoes for 45 minutes to 1 hour, depending on how crisp you like them!
- To ensure even cooking and maximum crispiness, remove the potatoes from the oven twice during cooking and turn the potatoes in the hot fat / spoon the hot fat over the potatoes. Work quickly and then return the roasties to the oven.
- If you are cooking a whole roast duck and wish to use the fat from the roast duck for your roast potatoes, simply cook the duck for 30 minutes, then remove the duck from the oven and tip all the fat that has collected in the duck tin into a new roasting tin, before returning the duck to the oven. Turn your par boiled potatoes in the hot fat in the new tin, then place in the oven and follow the rest of the recipe as stated.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Rebecca - Glutarama says
I never know how long to boil the potatoes for and reading this recipe I realise I’ve been doing it way too short, setting the timer to 12 minutes next time…and getting some duck fat too because these look blooming lovely
Eb Gargano says
Aw, I am glad to hear that 😀 You are going to love them! Eb 🙂