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Crispy Duck Fat Roasted Potatoes with Rosemary

Crispy duck fat roasted potatoes turn Yukon Gold chunks deeply golden and crunchy in a hot oven. Fresh rosemary goes on during the final 10 minutes for fragrant, savory potatoes with fluffy centers.
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Prep Time 15 minutes
Cook Time 59 minutes
Steam dry 5 minutes
Total Time 1 hour 19 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 3 qt water
  • 0.33 cup duck fat
  • 2 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp fresh rosemary finely chopped

Equipment

  • 1 6-quart pot
  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Place the potatoes and water in a 6-quart pot and bring to a boil over high heat.
  2. While the water comes to a boil, preheat the oven to 425°F.
  3. Put the duck fat on an 18x13-inch rimmed baking sheet and heat it in the oven for 5 minutes, until melted and hot.
  4. Reduce the heat to maintain a brisk simmer and cook the potatoes for 8–10 minutes, until the outsides are tender but the centers still offer slight resistance when pierced with a knife.
  5. Drain the potatoes well and return them to the pot.
  6. Shake the pot to roughen the potatoes’ edges, then let them steam dry for 5 minutes.
  7. Toss the potatoes with the salt and pepper, then carefully add them to the hot duck fat and turn to coat.
  8. Spread the potatoes in a single layer.
  9. Roast for 40–50 minutes, turning the potatoes every 20 minutes, until deeply golden and crisp.
  10. Scatter the rosemary over the potatoes for the final 10 minutes of roasting.

Notes

For the crispiest result, spread the potatoes in a single layer. Refrigerate leftovers in an airtight container for 3–4 days; freeze for up to 2 months. For a vegetarian option, replace the duck fat with the same amount of olive oil.