You may think butter is the best cooking fat. You may love bacon grease for cooking and think it is the best cooking fat. But you’re wrong. There is one, hands down, undisputed best cooking fat and that is duck fat. Duck fat has a savory flavor unmatched by other cooking fats and a high smoke point that helps perfectly brown all sorts of food. My favorite use of duck fat is to roast potatoes. Duck fat potatoes become perfectly browned and crisp with a rich flavor unmatched by potatoes roasted in other fats. Give it a try. You won’t go back. What’s your favorite use for duck fat? Leave us a comment with your uses for this magical fat!
- 3 lb Yellow Potatoes (like Yukon Gold)
- 6 Tbsp Duck Fat (softened)
Peel the potatoes and cut them into about 2″ chunks. Place them in a large pot and cover with water. Bring to a boil and cook until the outsides of the potatoes are tender, about 5-10 minutes. Remove from heat and drain.
Add the potatoes to a large mixing bowl and add duck fat to the bowl. Mix together to evenly coat the potatoes. Place the chunks of potatoes on an aluminum foil lined baking sheet. Season with salt and pepper to your taste.
Place in an oven preheated to 450ºF and bake for about 40 minutes, until the potatoes are crisp and golden brown. Flip after 20 minutes to promote even cooking. Serve with fresh parsley and rosemary, if desired. Enjoy!