Description
Duck Fat Potatoes deliver crispy, golden perfection straight from your kitchen. Roasting these potatoes creates an irresistible side dish that will have your dinner guests begging for seconds.
Ingredients
Scale
Main Ingredients:
- 25 Baby Potatoes
- 3 Tablespoons Duck Fat
Seasonings:
- 2 Tablespoons Kosher Salt
- 1 Teaspoon Smoked Flaky Sea Salt
- 1 Teaspoon Freshly Ground Black Pepper
- 1 Teaspoon Fresh Thyme Leaves
- 1 Tablespoon Honey
Garnish:
- ½ Cup Crumbled Queso Fresco
Instructions
- Thoroughly scrub each baby potato under cool running water, ensuring all dirt and debris are completely removed from their delicate skins.
- Place a large cast-iron skillet over medium-high heat and add 3 tablespoons of duck fat, allowing it to melt and shimmer for 2-3 minutes until hot and evenly distributed.
- Carefully place the 25 clean potatoes into the hot duck fat, spreading them in a single layer without overcrowding the pan.
- Cook the potatoes for 15-18 minutes, turning them every 4-5 minutes to achieve a crispy, golden-brown exterior on all sides.
- Sprinkle 2 tablespoons of kosher salt across the potatoes during cooking to enhance their natural flavor and help develop a delectable crust.
- Once potatoes are deeply golden and crisp, remove the skillet from heat and transfer potatoes to a serving platter.
- Immediately dust the hot potatoes with 1 teaspoon of smoked flaky sea salt and 1 teaspoon of freshly ground black pepper.
- Scatter 1 teaspoon of fresh thyme leaves over the potatoes, gently pressing them into the crispy surface.
- Drizzle 1 tablespoon of high-quality honey across the potatoes, allowing it to cascade and caramelize slightly.
- Finish by crumbling ½ cup of queso fresco over the top, letting the cheese melt slightly from the potatoes’ residual heat.
Notes
- Duck fat adds incredible richness and helps create a perfectly crispy potato exterior that regular oil can’t match.
- Smaller baby potatoes work best for quick, even cooking and maximum crunch on all sides.
- If watching fat intake, substitute duck fat with olive oil, though the flavor will be less intense.
- For a gluten-free and dairy-free option, skip the queso fresco or replace with nutritional yeast for a similar savory note.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Fried
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 3 to 4
- Calories: 314 kcal
- Sugar: 3 g
- Sodium: 1400 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg