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Crispy Duck Fat Potatoes


  • ~1.5kg medium-large potatoes (white potatoes, or brushed brown)

  • 1 tablespoon + 1 and a 1/2 teaspoons sea salt

  • 1 teaspoon garlic powder

  • 150g duck fat

  • Optional to serve: 2 teaspoons of fresh rosemary , roughly chopped, extra sea salt flakes


  1. Preheat the oven to 230°C

  2. Bring a pot of water to the boil

  3. Peel the potatoes, then cut into chunks (~7-8cm)

  4. Add the tablespoon of sea salt to the water, then add the potatoes and par-boil for 10-minutes

  5. Drain potatoes well, shake any excess water out of pot, then tip the potatoes back in and let stand for 5-minutes to steam out excess water

  6. Add the other 1 and ½ teaspoons of sea salt plus the garlic powder to the potatoes, place the lid on the pot then shake the pot up and down 5 to 7 times to “rough up” the surface of the potatoes

  7. Pour the duck fat into a heavy based metal roasting pan (not glass or ceramic), then transfer to the oven

  8. Heat for 5-minutes until it's shimmering and hot (duck fat has a pretty high smoke point, and you want it to be hot before you put the potatoes in to get ultra-crispiness)

  9. Remove the pan from oven carefully

  10. Transfer the potatoes in piece-by-piece, turning to coat in fat and then arranging cut face down

  11. Roast for 25-minutes

  12. Turn potatoes, roast 15-minutes

  13. Turn again, then roast 10-15-minutes until the potatoes are a deep golden and super crunchy.

  14. Transfer to a bowl, sprinkle with salt flakes and rosemary, then serve immediately!

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