Duck Fat Roasted Potatoes
This Duck Fat Roasted Potatoes side dish is incredible! Tasty, tender and a little crunchy on the outside, these potatoes are so decadent!
Prep Time10 minutes mins
Cook Time1 hour hr
Passive time0 minutes mins
Total Time1 hour hr 10 minutes mins
Servings: 4
Author: Francine Lizotte
Course: Vegetables & Sides
Cuisine: Canadian, International
Keyword Casserole, Dairy Free, Duck, Easy Recipe, Gluten Free, Poultry, Vegetables
- 3 lbs. Yukon Gold potatoes, washed, scrubbed and quartered
- 1 tsp. coarse sea salt
- 1/2 cup rendered duck fat Footnote
- 1/2 tbsp. dried rosemary
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/4 tsp. ground Himalayan sea salt, or more to taste
- 1/2 tsp. mild paprika, or more to taste
- za'atar spice blend, to taste tips & tricks
Preheat oven to 400ºF and line a baking dish with foil; set aside.
Place the potatoes in a large pot, filled with enough cold water so the level is about 1-inch above them; add coarse sea salt.
Transfer to the stove on high heat, cover and bring to a boil. When it boils, remove the lid and set the timer for 5 minutes.
Meanwhile, in a medium pot over medium-low heat, add duck fat and rosemary. Heat it up, stir and keep warm until needed.
Drain the potatoes in a colander before transferring them to a cutting board. Cut the potatoes into smaller pieces – not too small otherwise they won’t hold their shape.
Place them in the prepared baking dish and pour on warm fat. Stir to coat and season the potatoes with freshly ground black pepper, sea salt and paprika.
Transfer to the preheated oven and cook for 45 minutes.
After 15 minutes, remove from the heat and flip them over; return to the oven for another 15 minutes.
Remove from the oven, flip them again and roast for the remaining 15 minutes.
Remove from the heat, flip once again and set the oven to broil (leave the rack in the middle). Roast them for 5 minutes .
Remove from the oven and let rest for a few minutes before serving. If you want to enhance this dish even more, sprinkle on some Za'atar Spice Blend on top.
Footnote: When you Roast Duck or cook some Duck Breast, keep the fat and store it in a glass container. Let it cool before transferring it to the refrigerator.