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Duck Fat Potatoes with Smoked Sea Salt

By Denise Pare-Watson

The Inspiration of Urb’n’Spice Series

If you want to make something truly delicious to serve as a small plate offering or on a casual family platter, try these Duck Fat Potatoes with Smoked Sea Salt. It is one of those foods that you will say, ‘this is the best thing that I ever had!’ Easy to make, easier to eat! Make more than you think you might need – they will be gone in a flash!

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Duck Fat Roasted Potatoes | urbnspice.com

Duck Fat Potatoes with Smoked Sea Salt

CHEF TALK: Believe it or not, duck fat is available at most grocery stores. Just ask your grocer as it can be in some obscure areas of the store.

NOTE: A waxy potato is a potato that holds their shape well when cooked. These can be red-skinned or yellow-skinned potatoes. Examples of waxy potatoes are Red Bliss, Norland or Chieftain. Waxy potatoes are lower in starch than a Russet or Idaho Potato, creamy in texture and often round in shape. One of my favourite varieties is called Yukon Gold because of its versatility. Yukon Gold Potatoes have qualities of both waxy and starchy potatoes – an all-purpose potato with great flavour. They are also perfect for Duck Fat Potatoes!  Smoked Sea Salt is quite expensive and that is why it is used as a garnish in this recipe.  It brings the potatoes up a notch further.  If you do not have smoked sea salt, sprinkle any coarse sea salt on the cooked potatoes as a garnish finale.

INGREDIENTS:

Yield: 2 – 4 servings

  • 2 – 4 waxy potatoes (Red Bliss, Norland, Chieftain, Yukon Gold)
  • 1 – 2 tablespoons (30 ml) duck fat
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Garnish: Smoked Sea Salt, as required (optional, but recommended)
  • Roasted Garlic Aioli

METHOD:

  1. Peel 2 – 4 waxy potatoes. Cut the potato into large cubes (about 1-inch square).
  2. Place the potatoes into a bowl with 1 tablespoon of the duck fat, 1 teaspoon salt and ½ teaspoon ground pepper. Toss to thoroughly coat the potatoes.
  3. Place the potato cubes in a cast iron or non-stick frying pan. Cook over low heat, turning to brown on all sides, adding more duck fat if necessary. When done, sprinkle with a little Smoked Sea salt. Place the golden brown potatoes on the platter. Alternatively, cut the potatoes into small pieces, toss as above and roast on a parchment-lined baking sheet in a preheated 400oF/200oC oven until golden brown, tossing now and then until the potato chunks are crispy.
  4. Serve with small skewers and Roasted Garlic Dressing. Enjoy!
Duck Fat Potatoes | urbnspice.com

The potato cubes are slowly cooked in duck fat and turned as they turn golden brown and crispy

Duck Fat Potatoes | urbnspice.com

The Duck Fat Potatoes are sprinkled with Smoked Sea Salt. Serve with Roasted Garlic Aioli (on the blog) and a few mini skewers

Duck Fat Roasted Potatoes | urbnspice.com
Print

Duck Fat Potatoes with Smoked Sea Salt

Prep 5 mins

Cook 15 mins

Total 20 mins

Author Denise - The Urb'n'Spice

Yield 2 - 4 servings

If you want to make something truly delicious to serve as a small plate offering or on a casual family platter, try these Duck Fat Potatoes with Smoked Sea Salt. It is one of those foods that you will say, ‘this is the best thing that I ever had!’ Easy to make, easier to eat! Make more than you think you might need – they will be gone in a flash!

Ingredients

  • 2 – 4 waxy potatoes (Red Bliss, Norland, Chieftain, Yukon Gold)
  • 1 – 2 tablespoons (30 ml) duck fat
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Garnish: Smoked Sea Salt, as required (optional, but recommended)
  • Roasted Garlic Aioli

Instructions

  1. Peel 2 – 4 waxy potatoes. Cut the potato into large cubes (about 1-inch square).
  2. Place the potatoes into a bowl with 1 tablespoon of the duck fat, 1 teaspoon salt and ½ teaspoon ground pepper. Toss to thoroughly coat the potatoes.
  3. Place the potato cubes in a cast iron or non-stick frying pan. Cook over low heat, turning to brown on all sides, adding more duck fat if necessary. When done, sprinkle with a little Smoked Sea salt. Place the golden brown potatoes on the platter. Alternatively, cut the potatoes into small pieces, toss as above and roast on a parchment-lined baking sheet in a preheated 400oF/200oC oven until golden brown, tossing now and then until the potato chunks are crispy.
  4. Serve with small skewers and Roasted Garlic Dressing. Enjoy!

Notes

Believe it or not, duck fat is available at most grocery stores. Just ask your grocer as it can be in some obscure areas of the store.

 

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  • Parchment Paper
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You Will Also Enjoy These Recipes:

Roasted Garlic Aioli Dressing

Pan Roasted Duck Breasts with Orange Vanilla Glaze

Easy to Make Game Day Savoury Potato Wedges

If you try my recipe for Duck Fat Potatoes with Smoked Sea Salt, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urbnspice Chef

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Filed Under: Appetizers and Small Plates, Casual Dining, Condiments & Accompaniments, Cooking Techniques, Gluten Free Recipes, Inspiration of Urbnspice Series, My Recipes, Potatoes and Rice, Preservative Free Tagged With: Appetizers, Duck Fat, Potatoes, Small Plates

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Comments

  1. Chef Markus Mueller | Earth, Food, and Fire says

    at

    I love duck fat potatoes! Haven’t made them in a long long time, but you are right they really are quite easy to make. I’ll have to ask my grocer if they carry and duck fat.!

    • Denise Pare-Watson says

      at

      Thanks, Markus! I appreciate your comment very much. Yes, Duck Fat Potatoes are certainly easy to make. I have been known to buy duck breasts for the simple excuse that I need the rendered fat for these potatoes. I obtain about 50 ml of duck fat per 2 duck breasts, which is more than enough to make two big batches of duck fat potatoes. 🙂

  2. Lillian says

    at

    um yum!! You totally had me at duck fat! Now I just need to source some so I can make these potatoes!

    • Denise Pare-Watson says

      at

      Thanks, Lillian! Do what I do – I buy two duck breasts to make Pan Roasted Duck Breasts with Orange Vanilla Glaze (on the blog) and then use the rendered fat (you will obtain approximately 50 ml. of duck fat per two duck breasts) to then make yourself some Duck Fat Potatoes. 🙂

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Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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