I am still harvesting from my garden, trying to beat the chipmunks to anything that is still out there. They have found my carrots, and are now eating them – from the tops down! I went out to my garden and dug potatoes this weekend. I ended up with a good amount of gold, red, purple, and French fingerlings. Most of them were baby sized, which are my favorite! With my new haul of potatoes, I made up a batch of Duck Fat Roasted Potatoes.

Duck Fat Roasted Potatoes are a dream. They are super crispy and lovely on the outside, yet pillowy soft on the inside. With a bit of herbs and French Sea Salt you have the perfect accompaniment to pretty much any main dish. I add the extra step of beginning cooking them on the stovetop in a cast iron pan. This enables you to crank up the temperature in the oven to create a super crisp outside, while not having to keep them in the oven for too long, as to dry them out.

Duck fat adds a deep flavor, as well as extra crispiness. If you are curious about cooking with it, check out this article: https://northwestfrench.com/cooking-with-duck-fat/. As mentioned in the article, I really like the duck fat imported from France. (Here’s a link if you’d like to order some: https://amzn.to/4paN0Xq) It comes in a can, which I open and transfer to a glass jar and keep in the refrigerator.

If you are planning a meal with a potato side dish, I would highly recommend preparing those lovely little gems with duck fat. You won’t be disappointed.

Duck Fat Roasted roasted potatoes on baking sheet

Duck fat roasted potatoes on plate with green beans and crabapple chutney.

Ingredients

1½-2 Pounds Baby or Fingerling Potatoes
2-3 Tbsp Duck Fat
2 Cloves Garlic, Pressed
2 Sprigs Thyme, leaves removed Rosemary is also very good in this recipe. You could substitute, or use a combination of both herbs.
Salt & Pepper

Instructions

Preheat oven to 425℉
Clean Potatoes. Cut in half (or quarters, if too large). Add to medium bowl.
In cast iron skillet, melt the Duck Fat over medium heat. Add the cut Potatoes. Stir to coat Potatoes, and cook over medium heat for about 10-15 minutes, stirring occasionally.
After about 10-15 minutes, once the potatoes have begun to cook through, add the pressed garlic, thyme leaves, salt, and pepper. Stir to disperse seasonings.
Remove from heat and transfer potatoes to a baking sheet sprayed with non stick cooking spray.
Turn each potato piece so that the cut side is facing up. Pop Potatoes into oven and cook for about 20-25 minutes, or until they are golden brown and have crispy edges.

Duck Fat Roasted Potatoes