Easy Roasted Duck Fat Potatoes (video)

a closeup image of roasted potatoes in a bowl, on a table

There’s nothing like these incredible roasted duck fat potatoes! It’s the ultimate potato side dish recipe! Duck fat potatoes are made by first cooking the potatoes in chicken stock, before tossing them in duck fat seasoned with thyme, rosemary, and garlic. As the potatoes roast, they become golden and crispy on the outside, and remain soft and fluffy on the inside!

Serve these duck fat potatoes with my favorite duck recipe – Classic Duck Confit! These roasted potatoes also pair nicely with just about any roasted meat or main entrée.

Watch My Duck Fat Potatoes Tutorial

Watch my YouTube duck fat potatoes video tutorial for step-by-step instructions and see just how easy this potato side dish is to make! Want to stay up to date on my newest recipes? Subscribe to my website email list and my YouTube channel for notifications.

Ingredients for Roasted Duck Potatoes

You’ll need just a few ingredients to prepare roasted duck fat potatoes. Find the full list of ingredients with measurements in the printable recipe card below.

  • Yukon Gold Potatoes – this is my favorite type of potato to use for this recipe. These potatoes hold their shape very well and won’t crumble when cooked. You can also use baby yellow potatoes.
  • Chicken Stock – or chicken broth. I love to cook the potatoes in stock instead of regular water. It adds tons of flavor to the potatoes! Don’t skip this step!
  • Duck Fat – you can find duck fat in most stores in the freezer section, alongside frozen meats. I recommend defrosting the fat in the refrigerator first before using it in the recipe.
  • Fresh Thyme & Rosemary – fresh herbs are a must for this recipe! They will season the duck fat and add incredible aroma to the potatoes.
  • Garlic – a few cloves added to the duck fat season it quite nicely without overpowering the flavor of the duck fat and herbs.
  • Salt & Pepper

Supplies & Tools for the Recipe

Need some supplies or tools to prepare this recipe at home? Shop my Amazon Affiliate links for the items I use in my kitchen. See Disclosure Statement.

a roasting pan with roasted duck fat potatoes, on a table

Preparing & Cooking the Potatoes

This potato side dish recipe comes together in no time and is super easy to prepare! How’s to make these duck fat potatoes:

  1. Preheat the oven to 425°F.
  2. Fill a large pot with cold water. Peel the potatoes and drop them into the cold water to prevent them from browning.
  3. Cube the potatoes into large chunks and drop back into the water. Drain and rinse the potatoes a few times, then drain the water completely.
  4. Fill the pot with chicken stock, covering the potatoes completely. Season the pot with a few teaspoons of salt.
  5. Bring the chicken stock to a rolling boil over high heat. Once the stock is boiling, set a timer for 10 minutes. The potatoes should be soft on the outside, but slightly firm on the inside. Drain the potatoes.

Preparing & Seasoning the Duck Fat

While the potatoes are cooking, prepare the duck fat for roasting. Place a large roasting pan with tall sides into the preheated oven and heat the pan for 4 to 5 minutes, until it’s super-hot.

  • Carefully remove the roasting pan from the oven and add 5 to 6 tablespoons of duck fat, along with the fresh thyme, rosemary, and garlic.
  • Place the roasting pan back into the oven for about 5 minutes, until the duck fat is hot, and the fresh herbs and garlic are sizzling.
a closeup image of roasted potatoes in a serving bowl garnished with rosemary, on a table with salt and pepper shakers

How to Make Roasted Duck Fat Potatoes

  1. Add the cooked, drained potatoes into the hot duck fat. Use a spatula to toss the potatoes until they’re well coated. Spread the potatoes in a single layer, spacing them out slightly.
  2. Roast at 425°F for 25 minutes. Remove the roasting pan from the oven, remove the herbs and garlic, toss the potatoes, then return to the oven.
  3. Continue to roast the potatoes, tossing every 15 to 20 minutes, until they are a rich, golden-brown color all over and crispy.
  4. Remove the potatoes from the oven and transfer them into a serving bowl. Garnish with fresh thyme or rosemary and keep the potatoes warm until ready to serve. Don’t cover the potatoes, as this will cause the outside to lose its crispiness.

Scaling the Recipe

For my video tutorial, I used 3 pounds of potatoes, making about 4 servings. However, this recipe can be prepared for more or less servings by reducing or increasing the amount of potatoes and fat.

  • 3 pounds of potatoes plus 5 tablespoons of fat for 4 servings.
  • 5 pounds of potatoes plus 8 tablespoons (1/2 cup) for 7 servings.
  • 10 pounds of potatoes plus 1 cup duck for 14 servings.
a closeup image of roasted potatoes on a baking sheet, with a fork

Serving Ideas for Duck Fat Potatoes

These roasted duck fat potatoes are a great side dish for a variety of roasted meats and main entrees. Here are some delicious recipes to try with the potatoes:

a close up image of duck confit legs on a plate with sauce, on a table with more food
Classic Duck Confit Recipe

More Recipes to Try!

Enjoyed this easy recipe for roasted potatoes? Check out some of my other recipes you’re sure to enjoy!

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a pinnable, closeup image of roasted potatoes, with text overlay - 'Easy, Roasted Duck Fat Potatoes'

Easy, Roasted Duck Fat Potatoes (video)

15 minutes prep + 1 hour 10 minutes cook
4 servings
Easy and delicious roasted duck fat potatoes with thyme, rosemary, and garlic. This potato side dish recipe takes potatoes to a whole new level!

Ingredients 

  • 3 pounds Yukon Gold potatoes
  • 6 to 7 cups chicken stock, or broth
  • 2 to 3 tsp sea salt
  • 5 tbsp duck fat
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 3 to 4 garlic cloves
  • salt and pepper, to taste

Instructions

Preparing & Cooking the Potatoes:

  • Preheat the oven to 425°F.
  • Fill a large pot with cold water. Peel the potatoes and drop them into the cold water to prevent them from browning.
  • Cube the potatoes into large chunks and drop them back into the water. Drain and rinse the potatoes a few times, then drain the water completely.
  • Fill the pot with chicken stock, covering the potatoes completely. Season the pot with a few teaspoons of salt.
  • Bring the chicken stock to a rolling boil over high heat. Once the stock is boiling, set a timer for 10 minutes. The potatoes should be soft on the outside, but slightly firm on the inside. Drain the potatoes.

Preparing the Duck Fat:

  • While the potatoes are cooking, prepare the duck fat for roasting. Place a large roasting pan with tall sides into the preheated oven and heat the pan for 4 to 5 minutes, until it’s super-hot.
  • Carefully remove the roasting pan from the oven and add 5 to 6 tablespoons of duck fat, along with the fresh thyme, rosemary, and garlic.
  • Place the roasting pan back into the oven for about 5 minutes, until the duck fat is hot, and the fresh herbs and garlic are sizzling.

Roasting Instructions:

  • Add the cooked, drained potatoes into the hot duck fat. Use a spatula to toss the potatoes until they’re well coated. Spread the potatoes in a single layer, spacing them out slightly.
  • Roast at 425°F for 25 minutes. Remove the roasting pan from the oven, remove the herbs and garlic and discard; toss the potatoes, then return to the oven.
  • Continue to roast the potatoes, tossing every 15 to 20 minutes, until they are a rich, golden-brown color all over and crispy.
  • Remove the potatoes from the oven and transfer them into a serving bowl. Season to taste with salt and pepper, then garnish with fresh thyme or rosemary. Keep the potatoes warm until ready to serve. Don’t cover the potatoes, as this will cause the outside to lose its crispiness.

Nutrition

Serving: 1(1/4th of recipe) | Calories: 537kcal | Carbohydrates: 73g | Protein: 16g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 27mg | Sodium: 1989mg | Potassium: 1823mg | Fiber: 8g | Sugar: 8g | Vitamin A: 43IU | Vitamin C: 69mg | Calcium: 59mg | Iron: 4mg