These Duck Fat Roasted Potatoes are crispy on the outside, fluffy in the center, and packed with rich flavor. The classic roasties method of parboiling and roughing up the potatoes creates the crunchy edges that make them impossible to resist.
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If you've ever wondered why English roast potatoes are so much crispier than the average roasted potato, the answer isn't complicated. A quick parboil, a little roughing up, and hot duck fat create the crunchy edges and fluffy centers that make roasties famous. Once you try them, it's hard to go back.
Why These Duck Fat Roasted Potatoes Hit Everytime
- Duck fat creates incredible flavor: Rich, savory duck fat helps develop a deeply golden crust.
- Parboiling is the secret: Cooking the potatoes briefly before roasting creates fluffy interiors.
- Rough edges equal crispy edges: Shaking the potatoes after parboiling creates all those crunchy bits.
- Perfect for holidays and Sunday dinners: These potatoes belong next to roast beef, prime rib, and holiday meals.
What You'll Need
- Yukon Gold potatoes: Creamy in the center and perfect for developing those crispy, craggy edges roasties are known for.
- Duck fat: The secret to deeply golden, ultra-crispy potatoes with rich, savory flavor.
- Flaky sea salt: Finishes the potatoes with just the right amount of crunch and seasoning.
- Fresh cracked black pepper: Adds warmth and balances the richness of the duck fat.
- Fresh chives: A bright, fresh finish that cuts through all that crispy potato goodness.
Duck Fat Roasted Potatoes Recipe Rundown
- Parboil the potatoes: Cook until just tender, then drain and let them dry completely.
- Rough up the edges: Shake the potatoes in the pot to create the craggy exterior that turns crispy in the oven.
- Heat the duck fat: Get the roasting pan and duck fat screaming hot before adding the potatoes.
- Roast and flip: Roast until deeply golden, flipping every 15–20 minutes so all sides crisp evenly.
- Finish and serve: Top with chives, flaky sea salt, and black pepper before serving.
Swaps & Variations
These duck fat roasted potatoes are easy to customize while keeping those crispy, golden edges intact.
- Choose your potato: Yukon Golds stay creamy and buttery, while Russets create fluffier centers and extra-crispy exteriors.
- Swap the fat: Goose fat, beef tallow, or avocado oil all work well. Just make sure the fat is hot before adding the potatoes.
- Add herbs: Rosemary, thyme, or parsley add extra flavor and pair beautifully with the rich duck fat.
- Make them cheesy: Sprinkle grated Parmesan over the potatoes during the last few minutes of roasting for crispy, golden edges.
Tips For The Best Duck Fat Roasted Potatoes
This recipe is simple, but technique is everything. Follow these tips and you'll get crispy, golden roasties every time.
- Parboil and rough up the potatoes: Boiling softens the edges while shaking creates the craggy surface that turns ultra-crispy in the oven.
- Steam-dry thoroughly: Let the potatoes sit in the colander for a few minutes so excess moisture can evaporate.
- Heat the duck fat until it's hot: Hot fat creates an instant crust. Warm fat creates greasy potatoes.
- Flip several times: Turning the potatoes every 15–20 minutes helps every side become deeply golden and crisp.
- Don't crowd the pan: Give the potatoes room so they roast instead of steam.
- Season while warm: Flaky salt, black pepper, and chives stick better and taste better on freshly roasted potatoes.
Duck Fat Roasted Potatoes Recipe
Equipment
- large pot
- roasting pan
Ingredients
- 2½ lbs Yukon Gold potatoes
- 5-6 tablespoon duck fat
- 1 bunch chives, minced
- 1 tablespoon flaky sea salt more if you like it saltier
- 1 teaspoon fresh ground pepper
Instructions
- To begin, peel the Yukon golds and cut them into even-sized, large chunks.
- Add the chunks to a pot of cold water. Bring this pot to a boil and cook the potatoes just about 10 minutes after the boil starts.
- While the potatoes boil, place the roasting dish with the duck fat into a preheated 425° oven to get nice and hot.
- Next, drain the potatoes into a colander and let any remaining water evaporate. They need to be very dry.
- Return the potatoes to the pot, cover with the lid, and give the potatoes a good shake to rough up the outsides of the potatoes.
- CAREFULLY, remove the roasting pan from the oven. CAREFULLY, spoon the potatoes into the roasting dish. You want to take your time to avoid any splashing of the oil.
- Take care to coat each potato piece in the fat and return to the oven. Roast them at 425° for 20 minutes. Remove potatoes from the oven and CAREFULLY flip each one over.
- Return the roasted potatoes to the oven for an additional 15 minutes. Remove this from the oven, flip the potatoes and repeat this for at least 2 more times. The idea is to give each side of the potato time to crisp up.
- After the final flip and cook, you should have the most lovely, crispy roast potatoes ever. Let them cool for just a few minutes and top with minced chives, flakey sea salt, and fresh ground pepper.
- Enjoy!
Nutrition
Build The Ultimate Roast Dinner
These duck fat roasted potatoes pair beautifully with everything from holiday roasts to simple weeknight dinners.
- Serve with a showstopper: Roasted Prime Rib and crispy roast potatoes are a match made in heaven.
- Keep it classic: A perfectly roasted chicken turns these potatoes into an easy Sunday dinner.
- Go low and slow: Braised Pork Shoulder or pulled pork pairs beautifully with the rich, crispy potatoes.
- Add something fresh: A Wedge Salad, Simple Green Salad, or Grilled Caesar Salad balances all that crispy, savory goodness.
- Round out the plate: Roasted vegetables like Brussels sprouts, green beans, or asparagus complete the meal.
Storage & Reheating
These duck fat roasted potatoes are at their crispiest fresh from the oven, but leftovers are still worth saving.
- Store in an airtight container: Refrigerate leftovers for up to 4 days.
- Reheat in the oven: Bake at 400°F for 8–10 minutes until hot and crispy.
- Reheat on the stovetop: A hot skillet with a small amount of oil helps bring the crispy edges back to life.
- Avoid the microwave: It softens the potatoes and sacrifices all that hard-earned crunch.
- Refresh before serving: A sprinkle of flaky salt or fresh chives brightens everything back up.
You Asked, I Answered
Can I make duck fat roasted potatoes without duck fat?
Yes. Goose fat, beef tallow, or avocado oil all work well. Just make sure the fat is very hot before adding the potatoes.
What potatoes work best for duck fat roasted potatoes?
Yukon Golds are my favorite for creamy centers and crispy edges. Russets are a close second and get especially crisp thanks to their higher starch content.
Can I make these ahead of time?
I wouldn't. These potatoes are at their absolute best straight from the oven while the edges are still crispy and golden.
Do I need baking soda or vinegar to make potatoes extra crispy?
No. A simple parboil, roughing up the potatoes, and roasting them in very hot duck fat is all you need for crispy roasties.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Erin says
These are so good. Bought duck fat just for this and I am so glad I did. The crispy bits are amazing. Served it with grilled steaks. Will be making again!
Denise S says
These are really good! Crispy, crunchy, savory! Kid and husband like them with multiple dishes!