Duck Fat Roasted Potatoes

Duck fat roasted potatoes

Potatoes go from ordinary to extraordinary when roasting them in duck fat.


  • 2

    2 lbs. Russet Potatoes, cut into 2-inch chunks

  • 3

    2 Tbsp. Salt

  • 4

    1 Tbsp. White Vinegar

  • 5

    Salt and Pepper, to taste

  • 6

    1 Tbsp. Fresh Rosemary, rough chopped

  • 7

    1/4 cup Shredded Parmesan Cheese


  • 1

    Heat oven to 500°F and remove duck fat from fridge. Place potatoes in a large pot and fill with water until potatoes are covered. Add 2 tablespoons salt and the vinegar. Bring water to a boil, reduce to a simmer, and cook 5 minutes. Drain and transfer potatoes to a large bowl.

  • 2

    Add fat to bowl and toss. Season with salt and pepper to taste, and then toss again. Spread potatoes out in a thin layer on a large rimmed baking sheet.

  • 3

    Bake for 20 minutes. Remove from oven, flip potatoes over and sprinkle with rosemary and parmesan. Bake another 20 minutes. Remove potatoes from oven, serve and enjoy.

Prep Time: 10 min
Cook Time: 60 min
Ready Time: 1 Hour 10 Minutes
Servings: 4 servings