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Roasted Duck Fat Potatoes

Filed Under: Recipes

Duck Fat Roasted Potatoes Recipe

You can always substitute duck fat with extra-virgin olive oil, but using duck fat is such a premium treat to have!


  • 500 grams baby potatoes (use ‘hard’ potatoes such as Brastagi)
  • 3 tbsp (45 ml) duck fat (goose fat) use home-made or store-bought
  • 1 tsp sea salt
  • salt & black pepper to taste

(A) Aromatics

  • 3 sprigs fresh rosemary leaves
  • 2 sprigs fresh thyme
  • 5 cloves garlic slightly bruised
  • 2 bay leaves
  • 1 tsp extra-virgin olive oil


  1. Prep Potatoes. Scrub potatoes with a hard bristle brush until clean & cut them into quarters. Add potatoes and 1 tsp salt to a small pot with enough water to cover them. Boil for 10 minutes or until slightly softened. Drain potatoes in a colander. Shake or toss the potatoes until their surface is rough and fluffy, while still keeping them intact.
  2. Cook Potatoes. Preheat oven to 200°C (392°F) with the duck fat. Then very carefully coat the potatoes thoroughly in the hot duck oil using a spatula. Arrange the potatoes one layer in a roasting pan, skin side down. Season with salt and pepper. Bake at 200°C (392°F) for 30 minutes. Take out the roasting pan and gently press each piece of potato flesh with a fork to create new fluffy surface. Add (A) Return to the oven and bake for another 30 minutes, or until the potatoes are perfectly golden & crisp.
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2 comments on “Roasted Duck Fat Potatoes”

  1. Great use of duck fat and these potatoes look super crisp!

  2. So true again! I always make sure the big oven is at least 3/4 loaded to justify the oven time. If not, I turn to the table-top toaster oven to 省电

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