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. And in this easy recipe, you don’t have to boil the potatoes before roasting them. Roasted duck fat potatoes are a lot easier to make than duck fat fries, using your oven instead of a deep fryer.

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

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

Ingredients

• Baby potatoes – Halve the potatoes if they are larger than jumbo marbles. You can also use Yukon Gold potatoes 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.

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.

2. 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 in a single layer and tuck the thyme sprigs amongst the potatoes.

3. Roast: Roast for about 35 to 40 minutes, tossing the potatoes once in the middle of the roasting time and spreading them out again. The potatoes should be crispy on the outside and fork-tender on the inside.
4. Serve: Remove the thyme and garlic cloves, and serve hot.

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.
• Try fresh rosemary sprigs instead of thyme.
• 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 camambert. 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 it 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.

Storage and Reheating

These potatoes will last in the fridge for up to 3 days in a sealed, airtight 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

How to Cook Duck Breast

Ribeye Steaks with Thyme-Garlic Butter

Salmon Pot Pie

More Potato Recipes

• Baked Potato
• Classic Potato Salad
• Mashed Potato Pancakes
• Cheesy Loaded Hasselback Potatoes
• Loaded Baked Potato Soup