Roasted Duck Fat Potatoes

5 from 1 vote

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Crispy on the outside, creamy on the inside, and so flavorful — these are next-level roasted potatoes!

Duck fat roasted potatoes with garlic and thyme on baking sheet.

Roasted potatoes are one of my favorite everyday potato side dishes, and I make them a LOT. But roasted duck fat potatoes are just next-level delicious, and any time you have the chance to save some duck fat and make the magic happen, roasted potato nirvana awaits. You absolutely have to make these if you are searing up some duck breasts for a perfect bistro or brasserie-style duck meal.

The flavor from the rendered duck fat imbues the potatoes with so much flavor and a lush and creamy texture inside, while crisping them up beautifully on the outside.

Serve these with Steak Diane, Pan-Seared Rib-Eye Steaks, or Air Fryer Salmon. They would also be amazing for a special breakfast along with Huevos Rancheros, a frittata, or some scrambled eggs.

Pouring duck fat over potatoes on baking sheet.

Roasted Duck Fat Potatoes: Crispy on the outside, creamy on the inside, and so flavorful – these are next level roasted potatoes!

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Ingredients for Roasted Duck Fat Potatoes

  • Baby potatoes – Halve them if they are larger than jumbo marbles. You can also use Yukon Gold or other larger waxy potatoes scrubbed and cut into 1-inch pieces
  • Garlic – Smash and peel the garlic cloves. These add amazing flavor to the potatoes, though the garlic itself is discarded before serving
  • Fresh thyme sprigs – I love the flavor of fresh thyme here, but you can use 1 teaspoon of dried thyme leaves if you don’t have fresh.
  • Duck fat – Melt the duck fat before tossing it with the potatoes to coat them evenly. This is perfect use of the rendered fat from seared duck breast.
  • Kosher salt and freshly ground pepper to taste – If you cooked your duck with a lot of salt and pepper, the fat will already be somewhat seasoned, so adjust the amounts accordingly.

Recipe Tip

The garlic cloves will get a bit browned in the oven and should be discarded before serving, but they add wonderful flavor to the potatoes. You can skip them if you want a more gently flavored roasted potato dish. Sometimes, the garlic is added halfway through the roasting time so it doesn’t brown, but I like the nutty flavor the browned garlic gives to the potatoes, and not having to remember to add it partway through the cooking time.

Roasted Duck Fat Potatoes on yellow plate with sliced duck breast and salad.

Variations

  • Instead of the smashed garlic cloves, if you want to add a teaspoon or two of finely minced garlic midway through the roasting time, that’s another way to season the potatoes with garlic.
  • If you want to gild the lily in a BIG way, think about adding some melted cheese to the roasted potatoes just before serving. My favorite twist: Trim the white rind off a small wheel of camembert. Place the trimmed cheese back into the wooden box it came in and cover the box. Place the box of cheese into a preheated 350-degree oven and let bake for about 5 minutes until the cheese is melted. Place the hot potatoes in a serving bowl and scrape the melted cheese over the top. Serve immediately.

How to Make Roasted Duck Fat Potatoes

  1. Season the potatoes: Preheat the oven to 400 degrees. On a rimmed baking sheet, toss together the potatoes, garlic, and thyme.
Placing cut potatoes on roasting pan and seasoning with fresh thyme.
  1. Toss with duck fat: Pour the melted duck fat over the potatoes. Season with salt and pepper. Toss (hands are best for this). Spread them out and tuck the thyme sprigs amongst the potatoes.
Pouring duck fat over potatoes on baking sheet and tossing with thyme.
  1. Roast: Roast for about 35 to 40 minutes, tossing the potatoes once in the middle of the roasting time and spreading them out again.
  2. Serve: Remove the thyme and garlic cloves and serve hot.
Potatoes roasted in duck fat on parchment-lined baking sheet.

Storage and Reheating

These potatoes will last in the fridge for up to 3 days in a sealed container. Leftover potatoes can be reheated and crisped in a 350-degree oven for about 10 to 15 minutes, or until hot.

What to Serve With Roasted Duck Fat Potatoes

Yellow plate with duck breast, duck fat roasted potatoes, and salad.
Sliced Duck Breast with Sour Cherry Sauce and Duck Fat Roasted Potatoes

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5 from 1 vote

Roasted Duck Fat Potatoes

Crispy on the outside, creamy on the inside, and so flavorful — these are next-level roasted potatoes!
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6 People
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Ingredients 

  • 3 pounds baby potatoes (halved if larger than jumbo marbles)
  • 6 cloves garlic (smashed and peeled)
  • 6 sprigs fresh thyme (approximately)
  • ¼ cup duck fat (melted)
  • Kosher salt and freshly ground pepper (to taste)

Instructions 

  • Preheat the oven to 400 degrees. On a rimmed baking sheet, toss together the potatoes, garlic, and thyme.
  • Pour the melted duck fat over the potatoes. Season with salt and pepper. Toss (hands are best for this). Spread them out and tuck the thyme sprigs amongst the potatoes.
  • Roast for about 35 to 40 minutes, tossing the potatoes once in the middle of the roasting time and spreading them out again.
  • Remove the thyme and garlic cloves and serve hot.

Notes

These potatoes will last in the fridge for up to 3 days in a sealed container. Leftover potatoes can be reheated and crisped in a 350-degree oven for about 10 to 15 minutes, until hot.

Nutrition

Calories: 255kcal, Carbohydrates: 41g, Protein: 5g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 9mg, Sodium: 111mg, Potassium: 973mg, Fiber: 5g, Sugar: 2g, Vitamin A: 52IU, Vitamin C: 47mg, Calcium: 37mg, Iron: 2mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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