Best Duck Fat Roasted Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED DUCK FAT POTATOES



Roasted Duck Fat Potatoes image

Duck fat adds incredible richness to roasted potatoes, which are layered here with fresh thyme and whole garlic cloves. If you are making this for Thanksgiving, throw the pan on the rack under the turkey when you first start roasting your bird, then reheat the potatoes at 350 degrees while your turkey rests.

Provided by Melissa Clark

Categories     dinner, vegetables, side dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 7

3 pounds baby or small potatoes, halved if large
1/4 cup duck fat, melted
2 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon ground black pepper
6 thyme sprigs
1 bay leaf, torn into pieces
6 garlic cloves, smashed and peeled

Steps:

  • Heat oven to 450 degrees. On a rimmed baking sheet, toss together the potatoes, duck fat, salt and pepper. Lay thyme sprigs and bay leaves on top.
  • Roast for 30 minutes, then toss the garlic into the potatoes and reduce oven heat to 350 degrees. Continue to roast until potatoes are fork-tender, another 15 to 25 minutes. Remove thyme and bay leaves and serve, or let cool for up to an hour then reheat, uncovered, at 350 degrees just before serving.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 337 milligrams, Sugar 1 gram

DUCK FAT-ROASTED POTATOES



Duck Fat-Roasted Potatoes image

Using the pan drippings from our Rolled Rib-Eye Roast imparts a rich flavor to these potatoes: First, remove the fat from the pan, leaving the browned bits; then proceed with step 2 (enter duck fat!). You can also use any large roasting pan or a large rimmed baking sheet.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h15m

Yield Serves 6 to 8

Number Of Ingredients 5

4 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
Kosher salt and freshly ground pepper
6 tablespoons rendered duck fat or extra-virgin olive oil
3 dried bay leaves
2 sprigs rosemary

Steps:

  • Preheat oven to 450 degrees. In a large pot, cover potatoes with 2 inches of water and bring to a boil. Season generously with salt and cook until potatoes are just tender, about 5 minutes. Drain and toss several times in a colander. (Potatoes should break apart slightly.)
  • Add duck fat and herbs to roasting pan or a rimmed baking sheet; heat in oven until herbs are sizzling slightly, about 5 minutes. Add potatoes and toss with a spoon until evenly coated. Roast, flipping once, until golden and crisp, about 35 minutes. Season with salt and pepper; serve immediately.

DUCK FAT ROASTED POTATOES



Duck Fat Roasted Potatoes image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 35m

Yield 2 servings

Number Of Ingredients 8

1 cup duck skin
2 cups water
1 pound fingerling potatoes, halved lengthwise
3 cloves garlic, sliced
Kosher salt
6 sprigs fresh thyme
3 sprigs fresh rosemary
Serving suggestions: Serve with garlic aioli, chopped cracklins, and sea salt.

Steps:

  • In a medium saucepan over medium-high heat add the duck skin and water and cook until the water has evaporated, the fat has rendered out of the skin (the yield will range from about 1/2 cup to 1 cup depending on the size of the duck), and the skin is brown and crispy. Strain.
  • Preheat the oven to 400 degrees F.
  • Heat a large skillet over medium-high heat. Add the duck fat, potatoes, garlic, pinch salt, thyme, and rosemary. Toss together to coat well. Cook 5 minutes on the stovetop and then place the skillet in the oven for 5 minutes, or until the potatoes are nicely browned and tender.
  • Serve with a garlic aioli, and garnish with chopped cracklins and sea salt.

DUCK FAT ROASTED POTATOES



Duck Fat Roasted Potatoes image

This side dish is incredible! Tasty, tender and a little crunchy on the outside, these potatoes are so decadent!

Provided by Francine Lizotte

Categories     Potatoes

Time 1h10m

Number Of Ingredients 7

3 lb yukon gold potatoes, washed, scrubbed and quartered
1 tsp coarse sea salt
1/2 c rendered duck fat
1/2 Tbsp dried rosemary
freshly ground black pepper, to taste (i always use mixed peppercorns)
1/4 tsp ground himalayan sea salt, or more to taste
1/2 tsp mild paprika, or more to taste

Steps:

  • 1. Place potatoes in a large pot, fill with enough cold water so the water level is about 1-inch above the vegetables, then add coarse sea salt. Transfer to the stove on high heat, cover and bring to a boil. When it boils, remove the lid and set the timer for 5 minutes.
  • 2. Meanwhile, in a medium pot over medium-low heat, add duck fat and rosemary; heat it up, stir and keep warm until needed.
  • 3. Drain potatoes in a colander. Transfer to a cutting board and cut into smaller pieces - not too small otherwise they won't hold their shape. Place them on a baking dish lined with foil and pour on warm fat. Stir to coat and season potatoes with freshly ground black pepper, sea salt and paprika. Transfer to a 400ºF preheated oven and cook for 15 minutes.
  • 4. Remove from the heat and flip them over; return to oven for another 15 minutes. Remove from the oven, flip them again and roast for 15 minutes longer. Remove from the heat, flip once again and set the oven to broil; roast for 5 minutes (leave the rack in the middle). Serves 4
  • 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=kazBLUeW9tM

Related Topics