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Tag: crispy smashed potatoes

  • Duck Fat Fried Potatoes (The Crunch That Will Haunt Your Dreams)

    Duck Fat Fried Potatoes (The Crunch That Will Haunt Your Dreams)

    Let’s be honest: regular roasted potatoes are fine. But duck fat potatoes? They’re a revelation. The fat renders into shatteringly crisp exteriors while keeping interiors fluffy and cloud-soft. This is the potato dish that steals the show from whatever you serve it with—steak, roast chicken, or just a fried egg.

    You only need five ingredients, one pan, and about 20 minutes of active time. No fancy technique. Just potatoes, duck fat, salt, and a little herb magic.

    Ingredients

    Serves 4 as a side.

    • 2 lbs (900g) Yukon Gold or baby potatoes
    • 3 tablespoons duck fat (rendered, from a jar or saved from a roast duck)
    • 1 teaspoon kosher salt, plus more to finish
    • ½ teaspoon black pepper
    • 4 cloves garlic, smashed (optional but recommended)
    • 2 sprigs fresh rosemary or thyme
    • Fresh parsley, chopped (for garnish)

    Step-by-Step Instructions

    Step 1: Par-Cook the Potatoes

    1. Scrub potatoes well. If using larger ones, cut into 1.5-inch chunks. Leave small potatoes whole.
    2. Place in a pot, cover with cold salted water, and bring to a boil.
    3. Cook for 8–10 minutes—until fork-tender but not falling apart.
    4. Drain and let steam dry for 5 minutes. This step guarantees crispiness.

    Step 2: Heat the Duck Fat

    1. Preheat oven to 425°F (220°C). Place a rimmed baking sheet in the oven while it heats.
    2. Carefully add duck fat to the hot pan. Swirl to coat.

    Step 3: Rough Them Up

    1. Tumble the dried potatoes into a bowl. Give them a few good shakes to rough up the edges. Those craggy bits get extra crunchy.

    Step 4: Roast to Golden Perfection

    1. Add potatoes to the hot pan with duck fat. Sprinkle with salt and pepper.
    2. Roast for 20 minutes. Flip once halfway through.
    3. Add smashed garlic and rosemary in the last 5 minutes.

    Step 5: Finish and Serve

    1. Remove from oven. Sprinkle with fresh parsley and flaky salt.
    2. Serve immediately—these wait for no one.

    Summary

    Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes

    Yield: 4 servings

    Difficulty: Easy

    Storage Notes

    Best fresh: Duck fat potatoes lose their crunch within hours. Reheat leftovers in a hot skillet or air fryer—never microwave.

    Make ahead: Boil and rough up the potatoes a day in advance. Store covered in the fridge. Roast straight from chilled, adding 5 extra minutes.

    Duck fat tip: Strain and save used duck fat. You can reuse it 3-4 times.