Let me just start by saying duck fat & potatoes belong together forever. I started making these potatoes a few years ago and they have ruined me on restaurant French fries (not necessarily a bad thing) and they wow every person who I serve them to.

It’s almost silly to call this a recipe because it’s so simple but that’s the beauty of it. I serve these potatoes alongside smashburgers, grilled anything and with breakfast eggs & sausage. Roasting the potatoes in duck fat makes them puffy, crispy and fluffy all at the same time. It’s how potatoes are meant to be eaten.

I shared the method on Minnesota Live from my kitchen and the whole conversation was made even better by Chris Egert’s fun duck facts, lol. You can watch that below. Enjoy!

Here’s how I make them: Preheat the oven to 425. Line a sheet pan with parchment paper. Wash and slice potatoes into 1/2 inch thick pieces. You can use any kind of potato you like. Place the potatoes in a bowl and drizzle with duck fat, tossing to evenly coat them in the fat. Spread the potatoes on the sheet pan in a single layer and season with salt and pepper. Roast for about 25 – 30 minutes, flipping about halfway through. Serve with hot sauce, sour cream, ketchup, mustard and/or mayonnaise. Enjoy!

Also: fat is a key ingredient in cooking and quality matters! Here’s a list of the only fats I keep at home:

Duck Fat

Bacon Grease

Butter

Ghee

Coconut Oil

Avocado Oil

Extra Virgin Olive Oil

Sesame Oil