by Diana Rattray
Roasted potatoes make a fantastic side dish that fits into almost any meal—breakfast, lunch, or dinner. Preparation is nearly effortless, and roasting the potatoes in the oven leaves you free to tend to other dishes. I used duck fat in this recipe, but feel free to use another fat. Olive oil, butter, bacon drippings, ghee, or whatever you have on hand.
Why Duck Fat?
Duck fat contains monounsaturated fat and polyunsaturated fats, which are considered healthy fats. The fat is very soft and melts in a warm temperature environment. It keeps well in the fridge for several months, or freeze it for even longer storage. There is likely an expiration date on the jar or container, but it may be fine past that date. Use your nose to judge whether or not it’s okay to use and discard it if it smells rancid.
Duck fat has a high smoke point and is frequently used in combination with other high smoke point oils for deep frying. Add some duck fat to your oil for French fries, potato chips, fried chicken, and just about any pan-fried or deep fried foods.
Preparation Notes
- First, prepare the pan—I used a half-sheet pan. Line the baking sheet with foil and preheat the oven.
- Cut the potatoes into uniform chunks, about 1-inch to 1 1/2-inches. Put them in a bowl. You can peel them or leave them unpeeled.
- Toss the potatoes with the garlic, salt, and pepper and then the melted/liquified fat.
- Spread the potatoes out on the prepared baking sheet and roast for 45 to 55 minutes, turning them every 15 minutes.
- When the potatoes are browned and fork-tender, transfer them to a serving dish and sprinkle with freshly chopped parsley, green onions, or chives.
Recipe Variations
- Replace the duck fat with melted bacon drippings, ghee, or olive oil..
- Toss the potatoes with cooked crumbled bacon before serving.
- Add a few teaspoons of chili crisp or a dash of crushed red pepper flakes.
How to Store
- Refrigerate leftover roasted potatoes in a covered container within 2 hours and eat within 4 days.
- To freeze leftovers, spread the cooled potatoes out on a baking sheet and put the pan in the freezer. Once the potatoes are frozen solid, transfer them to a freezer container or zip-close bag. Label the potatoes with the name and date and, for best quality, use them within 3 months. Defrost them in the fridge for several hours or overnight.
- To reheat, arrange the roasted potatoes on a baking sheet and cover the pan with foil. Preheat the oven to 400 F and heat the potatoes for about 10 minutes. Remove the foil and continue to heat for a few minutes, or until they are crisp around the edges.
Duck Fat Roasted Potatoes
Duck fat adds flavor and crispness to these wonderful roasted potatoes! Serve them with steaks, fish, chicken, or burgers for a meal everyone will love!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Potatoes
Ingredients
- 2 pounds potatoes, red-skinned or Yukon Gold, scrubbed, cut into 1– to 1 1/2-inch chunks
- 4 tablespoons melted duck fat or olive oil
- 3 cloves garlic, minced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 tablespoons minced fresh parsley, green onion tops, or chives
Instructions
- Heat the oven to 400 F.
- Line a large rimmed baking sheet with foil.
- Scrub the potatoes and peel, if desired. Cut the potatoes into 1-inch pieces and place them in a bowl.
- Combine duck fat, minced garlic, kosher salt, and pepper; add to the potatoes and toss to coat.
- Arrange the potatoes on the prepared baking sheet.
- Roast the potatoes for 45 to 55 minutes, or until they are tender and browned, turning every 15 to 20 minutes. Toss the hot roasted potatoes with the fresh parsley, sliced green onion tops, or chives just before serving.
