Crispy Duck Fat roasted Potatoes
Nov 04, 2025
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Everyone has their own method for the perfect roast potato, but trust me when I say nothing compares to my crispy duck fat roasted potatoes. If you want golden, crunchy-on-the-outside and fluffy-on-the-inside potatoes that truly melt in your mouth, then this recipe is for you! These roasted potatoes are going to steal the show at your Thanksgiving and Christmas dinner table.
Looking for more roast potato recipes? You will love my garlic butter crispy smashed potatoes and garlic fondant potatoes. I also have a whole section dedicated to the humble potato that you can check out!
Why you’ll love these Duck Fat Roasted Poatoes
Duck fat roasted potatoes have been my little Christmas obsession… and getting them just right has taken some serious testing in my kitchen. I wanted that perfect balance: golden and crispy edges, soft pillowy centres, and a deep savoury richness that only duck fat (or beef tallow) can give. Roast potatoes are a big deal in my family, and I take them very seriously! With a few simple but unmissable steps, a generous amount of kosher salt, and lots of fresh garlic and rosemary, these really are next-level roasted potatoes that deserve a place on your holiday table.
And because I am the garlic girl through and through, I finish these with not just lots of garlic, but I serve them with a bowl of my garlic confit aioli on the side for dipping, because why stop at just a little garlic? These duck fat potatoes have so much flavour, they’ll ruin regular roast potatoes for you forever (in the best way possible). Make them once, and they’ll become a non-negotiable on your Christmas and Thanksgiving menu too.
ingredients Needed for Roasted Duck Fat Potatoes
When it comes to these garlic duck fat potatoes, we keep things simple but intentional. Every ingredient plays a role in getting that golden, crunchy exterior and soft, fluffy inside. And trust me, choosing the right potato really matters here.
- Potatoes – Use a high-starch variety like Yukon Gold or Russet. They roast up fluffy inside and super crispy outside. Avoid waxy potatoes like red or new potatoes — they hold too much moisture and won’t get as crunchy.
- Duck fat – The star! It gives the potatoes incredible flavour and helps them get beautifully golden and crisp. You can buy tubs of duck fat in most grocers.
- Garlic – Lots of it. Fresh cloves for roasting, plus I love serving these with garlic confit aioli on the side.
- Kosher salt – Salt the boiling water and the potatoes before roasting. It seasons them all the way through and helps with crispiness.
- Fresh rosemary – Chopped finely and tossed through at the end for a fragrant, festive finish.
Expert Tips For Extra crispy Potatoes!
On my great roasted potato journey, this is what I’ve learned to make the best duck fat potatoes:
- Parboil the potatoes. Not only will this slightly cook them and help with that crispy outside layer, it’s also a great way to save on time. Add salt and baking soda to the boiling water to enhance flavor and achieve a crispy texture. You can keep parboiled potatoes in the fridge for several days before they are ready to be roasted.
- Rough the cooked potatoes up with a spoon to create more surface area and, thus, more crispiness.
- Steam-dry the potatoes by draining them in a colander and then letting them sit covered with a tea towel, to remove as much moisture as possible. Even better, pop the potatoes in the fridge overnight. Water is not our friend when we want crispy potatoes.
- Get your fats piping hot. And I mean hot! Pop a tray with the duck fat and olive oil into a hot oven and leave it to get really hot. When you toss the potatoes into the pan they will fry in the hot oil and, you guessed it, this will assist with that crispy outside layer.
How To Make Crispy Roasted Duck Fat Potatoes
Making the perfect garlic duck fat potatoes is all about a few simple steps done really well.
Step 1: Place the potatoes in a large saucepan, cover with cold water and add a generous amount of fine sea salt (roughly 2 tablespoons) and the bicarb soda. Add the rosemary sprigs, thyme and whole garlic cloves. Place the pot over high heat and wait for the water to boil. Once boiling, cook the potatoes for 7 – 10 minutes or until fork tender.
Step 2: Drain the potatoes into a colander and discard the garlic cloves and herbs. Rough the potatoes up by mixing them with a spoon to increase their surface texture. Cover the colander with a tea towel and leave the potatoes to steam for 15 minutes.
Step 3: Place the duck fat and olive oil in a deep sheet pan and place it in the oven until piping hot. Very carefully, pour the potatoes into the sheet pan with the hot fats – you will hear a delightful sizzling sound. Stir the potatoes through the oils, then bake for 45 minutes, basting with the olive oil and duck fat every 15 minutes.
Step 4: While the potatoes and oil are still bubbling, toss through the garlic and rosemary and allow the hot oil to slightly cook them.
Faq’s
You can par-boil the potatoes a few days in advance! By doing this early on, it ensures the potatoes are as dry as they can be! Let them cool, rough them up, then store in the fridge until roasting time.
Yes! goose fat, beef tallow or even turkey fat from your Thanksgiving turkey will give a similar richness. Olive oil works too, but the smoke point isn’t as high so the oven may get a little smokey.
I recommend peeling — you’ll get a fluffier interior this way. But if you love rustic potatoes with skin, go for it.
how To Serve
These garlic duck fat potatoes deserve to be the star side dish on your table. Serve them:
- With a big bowl of garlic confit aioli on the side for dipping (my non-negotiable!)
- As a side to my slow roasted lamb, crumbed lamb cutlets or garlic butter clams.
How To Store
If you’re lucky enough to have leftovers (it rarely happens in my house!), store them in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, pop them into a hot oven or air fryer until the edges are crispy again and the centres are warm and fluffy. Avoid the microwave as it will make them soft and sad, and these potatoes deserve better!
If you make these crispy duck fat roasted potatoes, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations from Daen’s Kitchen!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
More Potatoes To Love!
Crispy Duck Fat Roasted Potatoes
Ingredients
- 2.2 lbs potatoes, kestrel, sebago, russet or other starchy potatoes
- kosher salt
- 1 tsp baking soda
- 4 rosemary sprigs, + 1 tbsp finely chopped
- 4 thyme sprigs
- 6 garlic cloves, peeled
- 4 garlic cloves, minced
- 4 tbsp duck fat
- 1/3 cup olive oil
Instructions
- Preheat oven: Preheat the oven to 200°C / 390°F.
- Prep potatoes: Peel the potatoes. Cut them in half lengthways, then cut the halved potatoes into thirds or quite large chunks.
- Soak potatoes: Wash the potatoes in cold water, then place the potatoes in a bowl and cover with cold water so the potatoes are fully submerged. Leave the potatoes to sit in the water for 10 minutes, while swirling them around with your hands until the water turns cloudy. Drain into a colander and repeat this step until the water is clear.
- Boil potatoes: Place the potatoes in a large saucepan, cover with cold water and add a generous amount of fine sea salt (roughly 2 tablespoons) and the bicarb soda. Add the rosemary sprigs, thyme and whole garlic cloves. Place the pot over high heat and wait for the water to boil. Once boiling, cook the potatoes for 7 – 10 minutes or until fork tender.
- Drain potatoes: Drain the potatoes into a colander and discard the garlic cloves and herbs. Rough the potatoes up by mixing them with a spoon to increase their surface texture. Cover the colander with a tea towel and leave the potatoes to steam for 15 minutes.
- Roast: While the potatoes are steaming, place the duck fat and olive oil in a baking dish and place it in the oven until piping hot. Very carefully, pour the potatoes into the baking dish with the hot fats – you will hear a delightful sizzling sound. Stir the potatoes through the oils, then bake for 45 minutes, basting with the olive oil and duck fat every 15 minutes.
- Aromatics: While the potatoes and oil are still bubbling, toss through the garlic and rosemary and allow the hot oil to slightly cook them.
- Serve: Remove from the baking dish and serve with my garlic confit mayonnaise.
Video
Notes
- Potatoes – Use a high-starch variety like Yukon Gold or Russet. They roast up fluffy inside and super crispy outside. Avoid waxy potatoes like red or new potatoes — they hold too much moisture and won’t get as crunchy.
- Parboil the potatoes. Not only will this slightly cook them and help with that crispy outside layer, it’s also a great way to save on time. Add salt and baking soda to the boiling water to enhance flavor and achieve a crispy texture. You can keep parboiled potatoes in the fridge for several days before they are ready to be roasted.
- Rough the cooked potatoes up with a spoon to create more surface area and, thus, more crispiness.
- Steam-dry the potatoes by draining them in a colander and then letting them sit covered with a tea towel, to remove as much moisture as possible. Even better, pop the potatoes in the fridge overnight. Water is not our friend when we want crispy potatoes.
- Get your fats piping hot. And I mean hot! Pop a tray with the duck fat and olive oil into a hot oven and leave it to get really hot. When you toss the potatoes into the pan they will fry in the hot oil and, you guessed it, this will assist with that crispy outside layer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Are there any specific tips or techniques you recommend for achieving the perfect crispiness in these potatoes? Greeting : Telkom University
Follow all my tips that are outlined in the post!