Golden Glory: Duck Fat Pan-Fried Potatoes

Posted on

Duck fat elevates ordinary roasted potatoes to a whole new level of flavor and texture. This simple recipe uses rendered duck fat, a readily available ingredient at many grocery stores or butcher shops, to create crispy-on-the-outside, fluffy-on-the-inside potato perfection. It’s a fantastic side dish for steaks, grilled chicken, or even enjoyed on its own with a sprinkle of your favorite herbs.


Crispy Duck Fat Fried Potatoes
Crispy Duck Fat Fried Potatoes

2 pounds russet potatoes (about 4 large potatoes)

  • 3 tablespoons duck fat, melted
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

  • Instructions:

    1. Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

    2. Cut the potatoes: Wash and dry the potatoes. Cut them into evenly sized cubes or wedges, aiming for pieces around 1-inch thick.

    3. Boil the potatoes (optional): This step is optional, but it helps ensure the potatoes cook through evenly and become extra fluffy on the inside. Bring a large pot of salted water to a boil. Add the potato cubes and cook for 5-7 minutes, or until they are just starting to soften on the outside. Drain the potatoes well and return them to the pot.

    4. Season and coat: While the potatoes are still hot, sprinkle them with salt and pepper. Drizzle with the melted duck fat and olive oil, using a spoon or your hands to toss the potatoes until they are evenly coated.

    5. Roast: Spread the potatoes out evenly on the prepared baking sheet. Don’t crowd the pan, as this will prevent them from crisping properly. Roast the potatoes for 30-40 minutes, or until golden brown and crispy on the outside and tender on the inside. Flip the potatoes halfway through roasting for even browning.

    6. Serve: Remove the potatoes from the oven and let them cool slightly before serving. Garnish with fresh chopped herbs like parsley, chives, or rosemary for an extra pop of flavor, if desired.

    Nutrition Facts (per serving)

    This recipe yields approximately 6 servings. Please note that these are estimates and can vary depending on the specific ingredients you use.

    Calories: 350

  • Fat: 25g
  • Saturated Fat: 10g
  • Cholesterol: 45mg
  • Sodium: 400mg (depending on the salt content of your duck fat)
  • Carbohydrates: 30g
  • Fiber: 2g
  • Sugar: 2g
  • Protein: 5g

  • Conclusion

    Duck fat potatoes are a simple yet incredibly flavorful side dish that is sure to impress your guests. The combination of crispy, golden outsides and fluffy insides is irresistible, and the rich duck fat adds a depth of flavor that regular cooking oil simply can’t match.

    Frequently Asked Questions (FAQs)

    1. Can I substitute vegetable oil for the duck fat?

    You can substitute vegetable oil for the duck fat, but the flavor won’t be as rich and complex. For a more neutral fat option, you can use avocado oil or grapeseed oil.

    2. What kind of potatoes are best for this recipe?

    Russet potatoes are the best choice for this recipe because they have a high starch content, which helps them achieve a fluffy interior. However, you can also use Yukon Gold potatoes for a slightly creamier texture.

    3. Do I have to pre-boil the potatoes?

    Pre-boiling the potatoes is an optional step, but it helps ensure even cooking and extra fluffiness.

    4. How can I reheat leftover duck fat potatoes?

    Leftover duck fat potatoes can be reheated in the oven at 400°F (200°C) for 10-15 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat with a drizzle of oil until crispy again.

    5. What are some other ways to use duck fat?