Need a new delicious way to make potatoes for family dinners and events? Tired of all your regular recipes?
Duck fat potatoes are rich, easy, and absolutely delectable. You will need some special ingredients and a little bit of time on your hands to try this recipe out, but we assure you that it is most certainly worth the effort and the time.
Let’s talk about why duck fat is such a delightful ingredient to cook potatoes in, and the benefits it has in comparison to other types of recipes. Then we’ll show you how to make some of the best potatoes you have ever had.
Why Duck Fat?
So, why is duck fat a good idea for your potatoes?
First of all, it tastes and feels amazing while eating it. The special fat of a duck creates a wonderfully crackly crust with a rich, creamy center to the potato. It adds a fantastic richness that you wouldn’t get from using oils, butter, or even different types of fat. These potatoes are definitely a very unique eating experience.
Also, duck fat has quite a few health benefits as well.
Duck fat has a lot of monounsaturated fat in it, which makes it a fantastic choice to cook with. If you are trying to only consume healthy fats, duck fat is a great option to replace oils or butter. Now duck fat does still have saturated fats in it, but they are negated by the amount of monounsaturated fats.
This substance also has a lot of linoleic acid in it, which is beneficial for supporting optimal functioning of the kidney. It also plays a pretty big role in absorbing calcium in the body and will lower your risk of contracting preeclampsia by about 75%. In that sense, duck fat will also help you maintain really strong and healthy bones.
Duck fat also does not smoke very easily at all. It has an incredibly high smoking temperature that most likely cannot even be attained in the average kitchen. Because of this, you can use it over and over again for frying and cooking foods without worrying about the fat molecules breaking down into dangerous, harmful toxins with the high heat.
You are also getting quite a few antioxidants when consuming duck fat, which are extremely helpful in destroying free radicals (which can cause some cancers, diseases, or premature aging) and eliminating them completely from your body.
Having those antioxidants in the fat, as well as minerals like selenium and zinc, actually assist and strengthen your immune system. With this effect, you will be able to develop stronger immunity to more common ailments and your body will be able to fight off different pathogens and germs.
Lastly, studies have shown that good kinds of fat, like polyunsaturated and monounsaturated fats, can be good for your heart. Having the monounsaturated fats in the duck fat will actually help lower the levels of your blood cholesterol. This will help prevent the onset of health issues that come from overly high cholesterol levels.
However, something to remember as well is that too much of a good thing can be a bad thing. Make sure you are moderate with how much duck fat you do eat, as too much of it can be unhealthy, just like anything else.
Now that you are convinced that duck fat potatoes are an excellent idea, let’s get into the process of making them.
Let’s start with the ingredients to ensure you have all the shopping you need done before starting off this recipe.
For duck fat potatoes, you are going to need:
- ¾ Of a pound of either small Yukon gold potatoes or other smaller, yellow potatoes
- Two tablespoons of duck fat. (If you are not sure where to purchase this, specialty food markets near you may have it, or you can find it online)
- Coarse kosher salt
- Cracked black pepper
- Three to five cloves of garlic, depending on your preference
- Two sprigs of rosemary
- If you aren’t partial to having a lot of garlic, you can lessen the amount you put on the potatoes. The same goes for using rosemary on them as well.
Preparation and Steps
Now to actually prepare for the dish, there are a few additional steps involved.
First, preheat your oven to 425 degrees to ensure it is ready once you’re done with all of the other steps. Then, rinse off the potatoes and have all of your other ingredients handy. If you are using cloves of garlic, ensure that they have been crushed and made ready to use in the recipe.
Now that you have sufficiently prepped, let’s get started with those duck fat potatoes.
First, you will want to place all of the potatoes in a medium-sized pot that has a lid. Fill the pot with enough water to cover all of the potatoes, and salt generously. Bring the water to a boil, and allow the potatoes to cook until they can be easily stabbed by a fork and are tender. This will take around 10 to 15 minutes.
Once they are completely cooked, drain the pot of water and allow them to cool down until you can touch them without getting burned.
The next step is going to be mashing the potatoes. Keep in mind that the goal is not to make them mushy, so be careful with this step. You can use the palm of your own hand, the bottom of a measuring glass, a kitchen mallet, or anything else on hand. Place the potatoes on a wide and long cookie sheet, and mash them down until they are about half of an inch thick.
You won’t need to come down hard on the potatoes. Since they are fully cooked you can press down slowly until they are at the correct height.
Once they have been sufficiently mashed, you can slather the duck fat onto them. Gently tossing them so it is spread around evenly is a great way to ensure you have covered the potatoes thoroughly. After that, sprinkle them with salt and pepper until you are satisfied with the amount of duck fat on them.
Now you will need to roast them for approximately 15 minutes. We recommend covering the pan you will be roasting them in with the garlic and rosemary for additional delicious flavors. After 15 minutes, take them out of the oven and flip them over with a spatula. Put them back into the oven and roast for an additional 15 to 20 minutes.
Once they have been taken out of the oven, they are completely ready to serve. Having them just cooked and hot is of course the optimal way to consume duck fat potatoes, but leftovers will taste incredible as well.
Best Foods to Pair Duck Fat Potatoes With
Now, if you are making these delectable duck fat potatoes, you should probably consider what else you will be cooking with them. We are going to share some of our top menu choices that will pair well with the potatoes.
A good steak is a fantastic meat choice to balance the creamy crispness of the potatoes. The duck fat and garlic would taste absolutely delicious when mixed in with a grilled steak. Throw in some roasted asparagus or wild greens, and you have yourself a delicious meal.
Another option we really like is serving the duck fat potatoes with a honey-baked ham. This is a simple meat to cook, with a delightful, yummy sweetness that will complement the salty potatoes extremely well. Green beans with butter (or even a little duck fat) are a great vegetable for the side of these dishes.
Lastly, these potatoes are absolutely fantastic with a glazed lemon and honey chicken. Our favorite is this particular recipe. The interesting mix of the bitter tartness of the lemon and the natural sweetness of the honey make this an ideal pairing for the duck fat potatoes. Both recipes incorporate a lot of garlic, but are extremely different in the other flavors that they offer. This ensures a full selection of different flavorings to keep your meal as interesting as possible.
However, while these are our favorites, you could truly mix these duck fat potatoes with anything. Mix and match them with different meats and other sides until you find your perfect fit. They are so good and can make any meal your new favorite meal.
Good Luck and Happy Eating
Now that you have all the details on how to make the perfect duck fat potatoes, you are ready to start cooking. We hope you enjoy this recipe, and remember that you can easily tweak the spices we use for some of your own favorites. (For example, we have found that some people really like to switch our rosemary for parsley). You can very easily make it your own.
If you have tried the recipe, let us know what you think of it. Would you make it again? If not, what would you change about it so that it fits your palate?