Crispy Duck Fat Potatoes

Master the art of Crispy Duck Fat Potatoes with this easy cold-start method. Learn how to pair these garlic-rosemary gems with roast chicken or fish for the ultimate side dish.

5 from 1 vote

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Course: Accompaniment, Side Dish

Cuisine: American

Keyword: Best Roasted Potatoes, Crispy Duck Fat Potatoes, Crispy Pan Fried Potatoes, Crispy Potatoes Recipe, Duck Fat Cooking, Duck Fat Roasted Potatoes, Easy Potato Side Dish, Fingerling Potatoes Recipes, Garlic Roasemary Potatoes

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: Servings

Calories: 223kcal

Author: Julietkitchen By Chef Yasmin

Equipment

Ingredients

1 1/2 - 2 pounds fingerling potatoes
water and kosher salt for boiling the potatoes
3-4 tablespoons duck fat
2 - 4 tablespoons fresh garlic finely minced
1 tablespoon fresh rosemary finely minced
1/4 teaspoon kosher salt or to taste
1/4 teaspoon freshly ground black pepper

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Instructions

Place whole potatoes in a pot and cover with room-temperature water. Add a generous amount of salt.
Note: we use 1 tablespoon kosher salt to 4 quart water
1 1/2 - 2 pounds fingerling potatoes, water and kosher salt for boiling the potatoes
Bring to a boil over medium flame. Cook until a pairing knife pierces through with zero resistance.
Note: Out potatoes typically takes 15-20 minutes from the start of turning on the flame.
Drain the potatoes, and let them cool slightly. Slice each potato in half lengthwise to create a large surface area for browning.
Heat duck fat in large stainless steel pan over medium flame. Place the potatoes cut-side down into the hot fat.
3-4 tablespoons duck fat
Cook undisturbed for 3-4 minutes until deep golden brown. Flip and cook the rounded side for another 2-3 minutes.
Add the rosemary and the "Dracula-warding" garlic. Season with salt and pepper
2 - 4 tablespoons fresh garlic, 1 tablespoon fresh rosemary, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper
Toss and cook 1-2 minutes until the garlic is fragrant and golden (but not burnt!). Serve immediately.

Video

Notes

Tips for Success

• The "Cold Start" Secret: Never drop potatoes into boiling water. Starting in room-temperature water allows the starch on the outside to heat up at the same rate as the center. This prevents the outside from turning to mush before the middle is tender.

• The Dry-Down: After draining your boiled potatoes, let them sit in the colander for 2–3 minutes. The steam escaping is moisture leaving the potato. The drier the surface of the potato, the faster it will crisp up in the duck fat.

• Don't Crowd the Pan: If the potatoes are touching each other too much, they will steam instead of fry. Use a large stainless steel pan or cook in two batches to ensure every cut side gets direct contact with the heat.

• Stainless Steel vs. Non-Stick: Use a stainless steel or cast iron pan if possible. These materials hold heat better than non-stick, which is essential for achieving that deep, mahogany-gold crust.

• The Garlic Timing: Garlic burns much faster than potatoes brown. Always wait until the potatoes are flipped and nearly finished before adding your "Dracula-level" garlic. This keeps the flavor sweet and aromatic rather than bitter.

• Salt Heavily: Potatoes absorb a lot of salt during the boiling process, but they need another hit of Kosher salt right at the end to make the rosemary flavor "pop."

Storage & Reheating

• Leftovers: Store in an airtight container for up to 3 days.

• The Re-Crisp: Avoid the microwave! To get that crunch back, toss them in a dry skillet over medium heat for 4–5 minutes or pop them in an air fryer at 200°C (400°F) for 3 minutes.

Nutrition