Potatoes Fried in Duck Fat Recipe
Try the potatoes fried in duck fat recipe with Yukon Gold potatoes, duck fat, garlic, and herbs for crispy golden edges and a rich, savory flavor.
Equipment
- Large heavy-bottomed frying pan or cast iron skillet
- Sharp chef’s knife
- Cutting board
- Medium saucepan (for parboiling)
- Slotted spoon or spatula
- Mixing bowl
- Paper towels or clean kitchen cloth
- Measuring spoons
Ingredients
- 800 g potatoes Yukon Gold or Maris Piper
- 4 tablespoons duck fat rendered
- 3 cloves garlic lightly crushed
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme or rosemary optional
- 1 tablespoon chopped parsley for finishing
Optional but recommended:
- Flaky sea salt for finishing
- A pinch of smoked paprika for depth
Instructions
Step 1: Choose and prepare the potatoes
- Peel the potatoes if you prefer a smoother texture, or leave the skin on for extra rustic crispiness. Cut them into even-sized chunks so they cook evenly. Rinse them under cold water to remove excess starch—this helps them crisp better later.
Step 2: Parboil for perfect texture
- Place the potatoes in a pot of salted water and bring to a boil. Cook for 8–10 minutes until the edges are slightly soft but the centres are still firm. This step is essential for the perfect texture in this potatoes fried in duck fat recipe.
- Drain well and let them steam dry for a few minutes. Moisture is the enemy of crispiness.
Step 3: Rough them up (chef’s trick)
- Gently shake the drained potatoes in the pot or colander. This roughens the surface, creating tiny edges that crisp beautifully when fried. This is a small step, but it makes a huge difference.
Step 4: Heat the duck fat
- Place your skillet over medium heat and add the duck fat. Let it melt slowly until it becomes fully liquid and shimmering but not smoking.
- Duck fat should smell rich and savoury at this stage—not burnt.
Step 5: Start frying the potatoes
- Carefully add the potatoes in a single layer. Do not overcrowd the pan. Let them sit undisturbed for a few minutes so a golden crust can form.
- This is where patience matters. Rushing will ruin the crisp texture.
Step 6: Turn and develop colour
- Once the bottom is golden, gently turn the potatoes. Continue cooking for 15–20 minutes, turning occasionally, until all sides are crisp and beautifully browned.
Step 7: Add garlic and herbs
- In the last 5 minutes, add crushed garlic and herbs. They will infuse the duck fat and coat the potatoes with aromatic flavour.
Step 8: Season and finish
- Remove from heat and season with salt and black pepper. Finish with parsley and flaky sea salt if using.
- Serve immediately while hot and crisp.