Duck Fat-Roasted Potatoes

Duck fat is the secret ingredient for potatoes that are golden and crispy on the outside, soft and savory in the inside.

Duck fat brings depth of flavor to each bite of these herb-roasted potatoes. Jennifer McGruther

These herb-roasted potatoes are crisp-edged and tender-centered, with the richness of duck fat bringing depth to each bite. Fragrant with garlic, rosemary, and thyme, they’re the kind of side dish that steals the spotlight—simple, earthy, and deeply satisfying. Yukon gold potatoes hold their shape beautifully while soaking up the herbs and duck fat, making them perfect for pairing with roasted meats or serving alongside a simple green salad.

Serves about 4

• 2 1/2 pounds Yukon gold potatoes, peeled and quartered
• 1/4 cup duck fat
• 3 garlic cloves, finely chopped
• 2 tablespoons chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• Fine sea salt, as needed

Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.