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Crispy Roasted Potatoes with Duck Fat


Why duck fat? No words can describe the reason why; give a try and you will know what I mean.

Crispy Roasted Potatoes with Duck Fat


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Crispy Roasted Potatoes with Duck Fat

Prep Time10 mins
Cook Time50 mins
Total Time3 hrs
Course: Side Dish
Cuisine: International
Keyword: Food Recipes, Pleasures, Potatoes
Servings: 6 People


  • 6 medium Cyprus Spunta potatoes from red-soil cultivation
  • 120g Duck Fat
  • 1 tbsp dry Thyme
  • 2 tbsp White Vinegar
  • 1 tsp Sea Salt
  • ½ tsp freshly ground Black Pepper


  • Wash and peel the potatoes, then cut them evenly in about 3 cm chunks. Place them in a bowl filled with cold water for 2 hours so that the excess starch is removed. Removing the starch helps in making the potatoes crispier.
  • Place a large pot on high heat, add the potatoes and fill salted water and the vinegar. Bring to a boil and simmer for 7’. Remove from fire and let steam off and dry.
  • In the meantime, Preheat the oven to 250°C, air circulation, rack in the middle.
  • Place the potatoes in a large bowl along with the duck fat and season with the salt & pepper. Toss and slightly press/damage with a slotted spoon.
  • Add the potatoes in a non-stick oven proof dish and sprinkle with the thyme.
  • Place the dish in the oven and cook for about 45’. Halfway through toss them and cook until potatoes are golden brown and crispy.
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