Duck fat roasted potatoes are one of those simple recipes that feel instantly elevated. They are deeply golden and crisp on the outside with a creamy, buttery center that makes them impossible to resist. This is the kind of side dish that quietly steals the show, whether it is served alongside a holiday roast or a cozy weekend dinner.

What makes these potatoes truly special is the duck fat. It has a high smoke point and an incredible savory depth that enhances the natural flavor of the potatoes without overpowering them. When combined with the right technique, duck fat transforms Yukon Golds into restaurant-worthy roasted potatoes that are crispy, rich, and perfectly seasoned.

Once you try them this way, you may never roast potatoes any other way again.

Why Duck Fat Makes The Difference

Duck fat is prized in classic French cooking for a reason. It browns beautifully, adds subtle umami, and creates an unmatched crisp texture. Unlike vegetable oil, duck fat clings to the potatoes and helps create that signature crackly exterior while keeping the inside soft and fluffy.

Yukon Gold potatoes are the ideal choice here. Their naturally creamy texture means the interior stays tender after roasting, while the outside becomes deeply golden and crisp.

My Go-To Kitchen Tools

These are tools I personally love and use in my kitchen. (Affiliate links may earn a small commission at no extra cost to you.)

High-Quality Duck Fat – clean flavor, perfect for roasting
Stainless Steel Sheet Pan – ensure even browning
Stainless Cooling Rack – essential for drying potatoes properly
Flaky Sea Salt – for finishing
Large Stock Pot – ideal for parboiling

Duck Fat Roasted Potatoes are proof that the simplest ingredients, when treated with care, can become something extraordinary. Crispy, rich, and deeply satisfying, this is the kind of side dish that guests talk about long after the table is cleared.

If you’re looking for one recipe that instantly elevates your meal, this is it. Save it, share it, and don’t be surprised if it becomes your most-requested side dish…you’re welcome.

Gina

Ingredients

kosher salt
3 pounds large Yukon Gold potatoes cut into 1½ to 2 inch pieces
½ cup duck fat
flaky sea salt for finishing

Instructions

Preheat the oven to 425°F.
Bring a large pot of water to a boil and add 2 tablespoons kosher salt.
Add the potatoes, return to a boil, then reduce to a simmer and cook for 8 minutes.
Drain the potatoes and return them to the pot then cover with a lid and shake vigorously for about 5 seconds to rough up the edges.
Transfer the potatoes to a baking rack set over a sheet pan, arranging them in a single layer. Let them dry for at least 15 minutes.
Scoop the duck fat onto a sheet pan then place in the oven for 5 to 7 minutes until the fat is melted and very hot.
Carefully transfer the potatoes into the hot duck fat and gently toss to coat.
Roast for 25 to 35 minutes (depending the size of the potatoes), tossing halfway through, until the potatoes are browned and crispy.
Transfer to a serving platter and sprinkle generously with flaky sea salt.
Serve hot.