Crispy Duck Fat Fried Potatoes

Ingredients

• 454 g (1 lb)marble potatoes (or any quantity you need)
• 60 ml (¼ cup)duck fat
• to tastekosher salt and pepper
• to tastefresh herbs

Instructions

1. 1

   Peel the potatoes

   Peel the potatoes, keeping them as round as possible. Put each peeled potato in cold water while you work on the rest to help prevent discolouration.

2. 2

   Parboil the potatoes

   Cover the potatoes with cold water in a pot and bring it to the boil, adding salt to season the water. Boil for about 15–18 minutes, until they are roughly 80% cooked and a fork can pierce them, but they are not falling apart.

3. 3

   Drain and cool

   Drain the potatoes well and leave them to cool and dry.

4. 4

   Fry until golden

   Heat the duck fat in a heavy-based frying pan over medium-high heat. Carefully add the potatoes and pan-fry for about 5–8 minutes, swirling and stirring often, until golden brown on all sides.

5. 5

   Season and serve

   Use a slotted spoon to transfer the potatoes to a serving dish. Immediately sprinkle with kosher salt and fresh herbs, then serve straight away.

What are duck fat fried potatoes?

They are potatoes first cooked in water and then fried in rendered duck fat for a crisp exterior and tender centre. Cooking potatoes in animal fat is a familiar French-style approach to a deeply savoury side dish.

This version keeps the potatoes whole and round, then turns them in a pan until browned. Marble potatoes are small and convenient, while the same method works with other small potatoes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 213 calories, 2g protein, 20g carbs, 14g fat.

Most of the carbohydrates come from the potatoes, while the duck fat supplies nearly all the fat and much of the energy. The potatoes provide a small amount of protein, but this is primarily a side dish; serve it with a protein-rich main and vegetables for a more balanced plate.

Choosing the potatoes

Marble potatoes: Their small size makes them easy to keep whole and gives them plenty of surface to brown. Choose potatoes of a similar size so they cook at about the same rate.

Other varieties: Small waxy potatoes are a good substitute. If yours are larger, cut them into evenly sized pieces, though they may not keep the same rounded shape.

Why parboil first

Cold water start: Beginning in cold water helps the potatoes heat more evenly. Season the water with salt so the potatoes are flavoured from within.

Part-cooked centre: Stop when a fork can pierce a potato but it still holds together. They finish cooking in the pan, so boiling them until completely tender risks breakage.

Drying for a crisp finish

After draining: Let the potatoes cool and dry well before frying. Excess water can make the hot fat splutter and slow browning.

In the pan: Turn and swirl the potatoes frequently so different sides contact the pan. Give them room to brown rather than letting them sit in a crowded pile.

Getting the timing right

Boiling: The 15–18-minute guide depends on potato size, so use the fork test as well as the clock. The potatoes should be tender enough to pierce but firm enough to handle.

Frying: Allow about 5–8 minutes for the outside to turn golden. The colour and even browning are more useful cues than stopping at an exact minute.

Herbs and serving ideas

Fresh herbs: Sprinkle them on as soon as the potatoes leave the pan, so they cling to the hot, lightly greasy surface. Add salt at the same point and serve immediately.

On the plate: Pair the potatoes with roast chicken, fish or vegetables. A crisp green salad can balance their rich, savoury flavour.

Recipe notes & tips

• Keep peeled potatoes submerged in cold water while you finish preparing the batch.
• Choose potatoes of similar size to help them cook evenly.
• Season the boiling water, but remember to taste before adding more salt at the end.
• Let the drained potatoes dry before adding them to the hot fat.
• Turn the potatoes frequently to brown more than one side.
• Add the fresh herbs just before serving for their best flavour.

Variations

• Rosemary: Add finely chopped rosemary with the finishing salt for a piney, savoury note.
• Garlic: Toss with a little finely chopped garlic near the end of frying so it flavours the fat without burning.
• Thyme: Scatter fresh thyme leaves over the hot potatoes before serving.
• Peppery finish: Grind black pepper over the potatoes alongside the salt.
• Mixed potatoes: Use another variety of small potatoes, keeping the pieces as even in size as possible.

Common mistakes to avoid

• Overboiling: Potatoes that fall apart are difficult to fry; stop when a fork pierces them but they still hold their shape.
• Wet potatoes: Water can cause splattering and hinder browning; drain well and let them dry before frying.
• Cold fat: The potatoes may absorb fat instead of browning promptly; heat the duck fat before adding them.
• Crowded pan: A packed pan limits contact with the hot surface; fry in batches if needed.
• Leaving them still: One browned side does not give an even crust; swirl and turn the potatoes frequently.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a frying pan over medium heat or in an oven until hot and crisp again; they will be less crisp if reheated in a microwave.

Frequently asked questions