Crispy Duck Fat Roast Potatoes

Name: Crispy Duck Fat Roast Potatoes
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Western
Ingredients: 1.8–2 kg (3½–4 lb) potatoes, medium to large; Sebago, Dutch Creams, Yukon Gold, Russet or Maris Piper; 1 tbsp salt; 2 tbsp semolina; 1½ tsp salt, kosher; 200 g (7 oz) duck fat, or goose fat; 2 tsp rosemary, roughly chopped; sea salt flakes

A bowl of golden-brown roast potatoes garnished with rosemary and sea salt flakes. — Duck fat roast potatoes with rosemary and sea salt flakes.

Parboiled potatoes are roughed up with semolina, then roasted in hot duck fat until deeply golden and crisp.

By Cookin' KitchenOctober 20, 2026

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Total: 1 hour 30 minutes
Servings: 6 servings

Prep: 15 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes
Servings: 6

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Recipe

Crispy Duck Fat Roast Potatoes

Parboiled potatoes are roughed up with semolina, then roasted in hot duck fat until deeply golden and crisp.

Cookin' · https://cookin.club/recipes/crispy-duck-fat-roast-potatoes

Prep: 15 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes
Servings: 6

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Ingredients

6 servings

For 6 servings

Parboiling

1.8–2 kg (3½–4 lb) potatoes, medium to large; Sebago, Dutch Creams, Yukon Gold, Russet or Maris Piper
1 tbsp salt
2 tbsp semolina
1½ tsp salt, kosher

Roasting

200 g (7 oz) duck fat, or goose fat

Serving, optional

2 tsp rosemary, roughly chopped
sea salt flakes

Equipment

Oven
Large pot
Pot lid
Heavy-based metal roasting pan
Warm serving bowl

Instructions

Preparation

Step 1: Peel the potatoes, then cut them into 7.5 cm / 3-inch pieces.
Step 2: Preheat the oven to 230°C/450°F (230°C fan).

Parboiling and roughing up

Step 3: Add 1 tbsp salt to a large pot of boiling water, then add the potatoes. Boil for 10 minutes.
Step 4: Drain the potatoes well.
Step 5: Shake excess water out of the pot and return it to the switched-off stove. Add the potatoes and let them stand for 5 minutes to steam off excess water.
Step 6: Add 1.5 tsp salt and the semolina. Put the lid on, then shake the pot vigorously up and down 5 to 7 times to rough up the potato surfaces.

Roasting

Step 7: Pour the duck fat into a heavy-based metal roasting pan. Do not use glass or ceramic.
Step 8: Heat the pan in the oven for 5 to 7 minutes, until the fat is shimmering and very hot, with little wisps of smoke.
Step 9: Working quickly and carefully, remove the pan from the oven.
Step 10: Carefully transfer the potatoes to the pan, turn them to coat in the fat, then arrange them cut-side down.
Step 11: Roast for 25 minutes. Turn the potatoes and roast for 15 minutes. Turn them again, then roast for 10 to 15 minutes, until deeply golden and very crunchy.
Step 12: Transfer the potatoes to a warm serving bowl. Sprinkle with sea salt flakes and rosemary, then serve immediately.

Notes

Goose fat can be used in place of duck fat. Semolina adds extra crunch, but you can leave it out if you can't find it.

To reuse leftover duck fat, strain out the potato pieces, let it cool, then refrigerate it. It can be kept for months; note that it may be salty.

Nutrition per serving

Calories: 302 kcal
Fat: 17 g
Saturated fat: 6 g
Carbohydrates: 33 g
Fiber: 7 g
Protein: 7 g
Sodium: 608 mg
Cholesterol: 17 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

Parboiled potatoes get a craggy coating from semolina before roasting in hot duck fat. Serve them straight from the oven with rosemary and sea salt flakes.