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Golden roasted Duck Fat Potatoes on a beige plate, garnished with rosemary and sea salt.

Duck Fat Potatoes

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
5 from 1 vote
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Course Side Dish
Cuisine French
Servings 8
Calories 389 kcal

Ingredients
  

  • 3.5 to 4 pounds of Yukon Gold or Russet potatoes peeled and cut into 3-inch chunks
  • 1 tablespoon of table salt for boiling
  • 2 tablespoons of semolina for coating
  • 1.5 teaspoons of kosher salt for seasoning
  • 7 ounces of duck fat substitute with goose fat if preferred
  • 2 teaspoons of fresh rosemary roughly chopped
  • Sea salt flakes to finish

Instructions
 

  • Start by peeling your potatoes and cutting them into uniform 3-inch chunks to ensure even cooking. Place them in a large pot, cover with cold water, and add 1 tablespoon of table salt. Bring to a boil and simmer until the potatoes are par-cooked, about 10 minutes. They should be just tender on the outside but still firm in the center.
    Cutting Yukon Gold or Russet potatoes into uniform chunks for Duck Fat Potatoes.
  • While the potatoes are simmering, set your oven to preheat at 450°F.
  • In a small saucepan, melt the duck fat over low heat. Add the chopped rosemary to infuse the fat. Keep it on the lowest heat setting just to keep the fat liquid.
    Draining and shaking par-cooked potato chunks in a pot for Duck Fat Potatoes.
  • Drain the potatoes and let them steam dry for a moment or two. Then, give them a shake in the pot to rough up the edges (this is the secret to creating more surface area for that ultimate crunch). Sprinkle the semolina and kosher salt over the potatoes, and toss.
  • Carefully take your preheated roasting pan out of the oven and add the infused duck fat. Spread the fat evenly, then add your coated potatoes in a single layer, turning to coat in the fat. Roast in the oven for 20 minutes, then turn the potatoes and continue roasting for another 20-30 minutes. You want them golden.
    Turning semolina-coated Duck Fat Potatoes in a roasting pan with infused duck fat.
  • Once done, transfer the potatoes to a serving dish and sprinkle with sea salt flakes to taste.
    Crispy duck fat potatoes roasted until golden, garnished with fresh rosemary and sea salt.

Nutrition

Calories: 389kcalCarbohydrates: 39gProtein: 5gFat: 25gSaturated Fat: 8gSodium: 1318mgFiber: 3g
Keyword Duck Fat Potatoes
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