Duck Fat Roasted Potatoes Recipe – Crispy & Golden Indian Style

Last Updated on 6 months ago by Neha Deshmukh

Duck Fat Roasted Potatoes Recipe – Crispy & Golden Indian Style

Hey everyone! If you’re anything like me, a truly amazing side dish can make a meal. And let me tell you, these duck fat roasted potatoes? They’re not just a side dish, they’re an experience. I first stumbled upon this recipe a few years ago, and honestly, I haven’t looked back. Get ready for the crispiest, most flavorful potatoes you’ve ever tasted!

Why You’ll Love This Recipe

These aren’t your average roasted potatoes. The duck fat takes things to a whole new level of deliciousness, creating a golden-brown crust and a fluffy interior. It’s simple, it’s quick (under an hour!), and it’s guaranteed to impress. Plus, it’s a fantastic way to elevate a simple weeknight dinner or add a special touch to a festive feast.

Ingredients

Here’s what you’ll need to create these little golden gems:

• As needed Small new potatoes
• As needed Duck fat
• To taste Salt

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Duck Fat: The Secret to Crispy Potatoes

Seriously, don’t skip the duck fat! It has a higher smoke point than butter, meaning it can get beautifully hot without burning. This is key to achieving that incredible crispiness. You can usually find it at specialty butcher shops or online. If you’re feeling adventurous, you can even render your own from a roast duck!

New Potatoes: Choosing the Right Variety

I prefer using small new potatoes – they have a naturally creamy texture and thin skin, which crisps up beautifully. Red potatoes, Yukon Golds, or even fingerling potatoes will also work well. About 500g (just over 1 lb) is a good amount for a side dish.

Salt: Enhancing the Flavor

Don’t underestimate the power of salt! It’s not just about seasoning; it actually helps draw out moisture from the potatoes, contributing to that perfect crisp. I recommend using a good quality sea salt.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. Preheat: First things first, preheat your oven to 400°F (200°C) with a heavy baking sheet with sides inside. Getting the sheet hot is crucial!
2. Boil the Potatoes: While the oven heats up, pop your potatoes into a pot of salted water and boil for about 15 minutes, or until they’re just tender. You want them to hold their shape, but be easily pierced with a fork.
3. Rough ‘Em Up: Drain the potatoes and gently press each one with the back of a spoon or fork to slightly split the skins. This creates more surface area for maximum crispiness. Trust me on this one!
4. Duck Fat Time: Carefully add about 1 tablespoon of duck fat per 10 potatoes to the preheated baking sheet. It will sizzle – that’s a good sign!
5. Coat & Arrange: Arrange the potatoes on the sheet and generously spoon the melted duck fat over them, making sure to get it into all those lovely crevices.
6. Roast, Baste, Repeat: Roast for 10 minutes, then take the pan out, baste the potatoes with the rendered fat, and give the pan a good shake. Repeat this process two more times, for a total roasting time of about 30 minutes. You’re looking for a deep golden-brown color and seriously crispy edges.
7. Season & Serve: Transfer the potatoes to a bowl, toss with salt to taste, and serve immediately. Seriously, don’t let them sit!

Expert Tips

Want to take these potatoes to the next level? Here are a few of my go-to tricks:

Achieving Maximum Crispiness

• Don’t overcrowd the pan: Give the potatoes space to breathe! Overcrowding will steam them instead of roasting them.
• Hot pan is key: Seriously, don’t skip preheating the baking sheet.
• Basting is your friend: Spooning the rendered fat over the potatoes ensures even cooking and maximum crispiness.

Preventing Sticking

A well-seasoned cast iron skillet or a good quality non-stick baking sheet will help prevent sticking. If you’re worried, you can lightly grease the sheet with a little extra duck fat.

Working with Duck Fat

Duck fat can be a bit messy, but it’s worth it! Store any leftover duck fat in an airtight container in the refrigerator for up to a year. It’s amazing for roasting vegetables, making confit, or even frying eggs.

Variations

Let’s get creative!

Vegan Duck Fat Roasted Potatoes

Believe it or not, you can get a similar crispy result using olive oil! Use a good quality extra virgin olive oil and add a pinch of smoked paprika for a hint of that duck fat flavor.

Spice Level Adaptations: Adding a Touch of Indian Heat

My friend Priya loves to add a pinch of red chili powder and a dash of turmeric to the potatoes before roasting for a lovely Indian-inspired kick.

Festival Adaptations: A Diwali Side Dish?

These would be amazing alongside a Diwali feast! A sprinkle of chaat masala after roasting would add a wonderful tangy and savory flavor.

Serving Suggestions

These potatoes are incredibly versatile. They pair perfectly with:

• Roast chicken or lamb
• Grilled fish
• A hearty steak
• A simple salad

Storage Instructions

Honestly, these are best enjoyed immediately. But if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a hot oven or air fryer to try and restore some of the crispiness.

FAQs

Got questions? I’ve got answers!

What type of potatoes work best for roasting?

Small new potatoes are ideal, but red potatoes, Yukon Golds, and fingerling potatoes also work well.

Can I substitute ghee for duck fat?

You can, but the flavor and crispiness won’t be quite the same. Ghee has a lower smoke point, so be careful not to burn it.

How do I know when the potatoes are perfectly roasted?

They should be deep golden-brown and incredibly crispy on the outside, and fluffy on the inside.

What if I don’t have a heavy baking sheet?

A lighter baking sheet will work, but you may need to adjust the cooking time. Keep a close eye on them to prevent burning.

Can these be made ahead of time?

Not really. They’re best enjoyed fresh out of the oven. You can boil the potatoes ahead of time, but don’t roast them until you’re ready to serve.