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Preheat your oven to 400°F. Line a large, heavy-duty baking sheet with parchment paper or aluminum foil for easier cleanup. This also helps prevent sticking.

Place the peeled and cut potatoes into a large pot. Cover them with cold water by about 1 inch. Add 1 teaspoon of the kosher salt to the water. Bring the water to a rolling boil over high heat, then reduce the heat and simmer for 8-10 minutes, or until the potatoes are just tender when pierced with a fork but still hold their shape and are not falling apart.

Carefully drain the potatoes thoroughly in a colander. Return the drained potatoes to the empty pot. Cover the pot with a lid and gently but vigorously shake the pot for about 30 seconds. This process 'roughs up' the edges of the potatoes, creating more surface area for crispiness.

Pour the melted duck fat over the roughed-up potatoes in the pot. Add the remaining 1/2 teaspoon kosher salt, freshly ground black pepper, and the chopped fresh rosemary and thyme (if using). Toss gently with a spoon or spatula until all the potatoes are evenly coated with the fat and seasonings.

Spread the seasoned potatoes in a single layer on the prepared baking sheet. Ensure they are not overcrowded; leave some space between each piece. Overcrowding will cause the potatoes to steam rather than crisp.

Roast the potatoes for 45-50 minutes, flipping them every 15-20 minutes, until they are deeply golden brown, incredibly crispy on the outside, and fluffy on the inside.

Remove the crispy duck fat roasted potatoes from the oven and serve immediately as a delicious side dish.


Preheat your oven to 400°F. Line a large, heavy-duty baking sheet with parchment paper or aluminum foil for easier cleanup. This also helps prevent sticking.

Place the peeled and cut potatoes into a large pot. Cover them with cold water by about 1 inch. Add 1 teaspoon of the kosher salt to the water. Bring the water to a rolling boil over high heat, then reduce the heat and simmer for 8-10 minutes, or until the potatoes are just tender when pierced with a fork but still hold their shape and are not falling apart.

Carefully drain the potatoes thoroughly in a colander. Return the drained potatoes to the empty pot. Cover the pot with a lid and gently but vigorously shake the pot for about 30 seconds. This process 'roughs up' the edges of the potatoes, creating more surface area for crispiness.

Pour the melted duck fat over the roughed-up potatoes in the pot. Add the remaining 1/2 teaspoon kosher salt, freshly ground black pepper, and the chopped fresh rosemary and thyme (if using). Toss gently with a spoon or spatula until all the potatoes are evenly coated with the fat and seasonings.

Spread the seasoned potatoes in a single layer on the prepared baking sheet. Ensure they are not overcrowded; leave some space between each piece. Overcrowding will cause the potatoes to steam rather than crisp.

Roast the potatoes for 45-50 minutes, flipping them every 15-20 minutes, until they are deeply golden brown, incredibly crispy on the outside, and fluffy on the inside.

Remove the crispy duck fat roasted potatoes from the oven and serve immediately as a delicious side dish.
