We love roasted potatoes. I don’t know anyone who doesn’t. Potatoes are just comfort food and they make a great easy side dish. But these are Duck Fat Roasted Potatoes…and they are delicious!!
I’ve been saving a pint jar of duck fat in my refrigerator and finally decided to use it on some mini potatoes I roasted up to go with some sous vide rib eyes. Man, were they amazing! Duck fat has a higher cooking temperature and it sure does make a difference. These mini potatoes were tender on the inside and crispy on the outside.
I’ve seen other recipes on the internet that advise you to boil your potatoes first if you’re using large potatoes before roasting them in the duck fat. I didn’t do this since I used mini potatoes. I don’t know if boiling them first makes a huge difference in texture or not so maybe I’ll experiment with that one day.
You can buy duck fat online (I don’t know how much it is) but the duck fat I have was saved from some of our farm raised Pekin ducks that we processed late last summer. I’m looking forward to spring when we’ll be processing more ducks for our freezer because now I’ve got a use for all of that duck fat.
- (1) 1½ lb. bag of mini potatoes (I bought one that had gold, red, and purple potatoes)
- 1 Tbsp. Olive Oil
- Kosher Salt
- Black Pepper
- 3-4 cloves Garlic, minced
- 1 Tsp. dried Thyme (or fresh if you have it)
- 1 sprig fresh Rosemary (needles taken off of the stem and rough chopped)
- 3 Tbsp. Duck Fat
- Preheat your oven to 425 degrees. Place the duck fat in a cast iron skillet and put that in the oven to heat up. Prep your potatoes while you wait.
- Wash, dry and cut each mini potato in half and place in a large bowl.
- Drizzle with olive oil and roll the potatoes around to coat. Sprinkle liberally with salt, pepper, minced garlic, dried Thyme (or fresh) and chopped rosemary. Roll the potatoes around in your bowl again to make sure each piece with coated with seasoning.
- Remove the hot skillet from the oven and pour your potatoes in. You should hear the potatoes sizzle when they hit the skillet.
- Place skillet back in the oven and roast for 45 minutes, stirring every 15 minutes or so to ensure potatoes crisp on all sides.
Does the duck fat really make a difference? I think it does. Since it has a higher cooking temperature, the seasonings actually cook and release their flavor versus getting charred when using vegetable oil or olive oil. The smell from the rosemary was more noticeable to me and so was the flavor. I know I’ll be using duck fat in place of other oil more often for roasting.