Duck Fat-Roasted Potatoes

Photo: Ngoc Minh Ngo
Prep Time:
15 mins
Total Time:
1 hr 15 mins
6 to 8 Serves

Using the pan drippings from our Rolled Rib-Eye Roast imparts a rich flavor to these potatoes: First, remove the fat from the pan, leaving the browned bits; then proceed with step 2 (enter duck fat!). You can also use any large roasting pan or a large rimmed baking sheet.


  • 4 pounds Yukon Gold potatoes, peeled and cut into 1 ½-inch chunks

  • Kosher salt and freshly ground pepper

  • 6 tablespoons rendered duck fat or extra-virgin olive oil

  • 3 dried bay leaves

  • 2 sprigs rosemary


  1. Preheat oven to 450 degrees. In a large pot, cover potatoes with 2 inches of water and bring to a boil. Season generously with salt and cook until potatoes are just tender, about 5 minutes. Drain and toss several times in a colander. (Potatoes should break apart slightly.)

  2. Add duck fat and herbs to roasting pan or a rimmed baking sheet; heat in oven until herbs are sizzling slightly, about 5 minutes. Add potatoes and toss with a spoon until evenly coated. Roast, flipping once, until golden and crisp, about 35 minutes. Season with salt and pepper; serve immediately.

Cook's Notes

Rendered duck fat is available at some meat markets and at

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