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Duck Fat Baby Potatoes


  • 25 ounces baby yukon gold potatoes (about 1 1/2lbs), scrubbed clean
  • 2 to 3 tbsp rendered duck fat
  • 2 to 3 cloves garlic, minced or grated (about 1tbsp)
  • 1 small shallot, diced (about 1/4 cup)
  • 3 tbsp flat leaf Italian parsley, chopped
  • Salt for the water (see note below)
  • coarse sea salt, to taste
  • cracked black pepper, to taste
  • crushed red pepper flake, to taste


  1. Place the clean potatoes in a medium-sized pot (or one large enough for your potatoes). Add cold water, enough to cover the potatoes about 2 inches. Add salt to the water (see note below). Cover the pot and bring to a boil over medium-high heat. As soon as it starts boiling, reduce heat to medium or medium-low for a lower simmer — keep uncovered. Test the doneness of the potatoes after 10 minutes with a wooden skewer. The skewer should slide thru with no resistance. If necessary, continue cooking the potatoes, checking every 2 minutes until the wooden skewer easily slides thru. Once they’re done, turn off the heat and drain the potatoes in a strainer and let cool for about 10 minutes, or until you can safely handle them.
  2. Once the potatoes are cool enough to handle, slice them in half lengthwise. Add 2 to 3 tablespoons of duck fat to a large cast-iron skillet over medium heat. When the fat is nice and hot, carefully arrange each potato half into a single layer, cut-side down. Let the potatoes fry for about 3 minutes, then add salt, pepper, and crushed red pepper flake — do not stir the potatoes around! You can check the color, but leave them alone and let them do their thing for another 5-7 minutes, or until duck fat has absorbed into the potatoes and their surface is deliciously golden brown.
  3. Turn off the heat, make a well in the center of the skillet and add the shallots, cooking thoroughly for 3-5 minutes in the residual heat from the pan. Add the garlic and cook for 1-2 minutes, to get rid of the raw garlic flavor. Toss the potatoes with the shallots and garlic until evenly distributed. Add the parsley, taste and adjust seasoning if necessary.
  4. Serve immediately and enjoy!


Please use your best judgement with how much salt to use for the water. It depends on how fine or coarse your salt is, and how much water/how many potatoes you’re boiling. Because I use a coarse sea salt, I use a decent amount of it (about 3 tablespoons). The finer your salt is, the less you’d use.

  • Prep Time: 20 mins
  • Cook Time: 20 mins
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