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Crisp Duck Fat Roasted Potatoes


Serves 3 to 4

This method of boiling, smashing and roasting small potatoes creates crisp-on-the-outside, creamy-on-the-inside spuds that are like the best version of homemade hashbrowns, without the hassle of frying. You can use vegetable or olive oil, but rich duck fat adds a delicious layer of flavor in its own right.

15 baby red potatoes (about 3/4 lb.)

Kosher salt

1/3 cup duck fat, at room temperature or warmed until pourable

Freshly ground black pepper



1. Place the potatoes in a large pot, add enough water to cover by 1 inch, and stir in 4 tsp. salt. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a skewer, about 25-30 minutes. Drain the potatoes and let cool for a few minutes.

2. Heat the oven to 450°F. Line a rimmed baking sheet with aluminum foil. Arrange the potatoes on the baking sheet in 3 rows of 5. Using a folded dishtowel or paper towel over the palm of your hand, flatten each potato into a 1/2-inch-thick patty.

3. If the duck fat in a small saucepan or the microwave until just pourable. Drizzle half of the duck fat over the potatoes. Sprinkle the potatoes with 1/2 tsp. salt and a few grinds of black pepper. Gently turn the potatoes over, and coat the other sides with the remaining duck fat and another 1/2 tsp. salt.

4. Roast the potatoes, turning once halfway through, until they’re crisp and browned at the edges, about 40 minutes. Serve immediately.