Duck Fat Roasted Potatoes
Crispy Duck Fat Roasted Potatoes made with Yukon Golds for golden, crackly edges and a rich, creamy interior. A classic French-inspired side dish that feels elevated yet simple to prepare.
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.