Maggie Beer's duck fat roast potatoes

Roast in duck fat for the crispiest, tastiest and most impressive roast potatoes.

  • 5 mins preparation
  • 55 mins cooking
  • Serves 6
  • Print
Maggie Beer's duck fat roast potatoes


  • 1.2 kilogram waxy potatoes (nicola, Dutch creams, kipfler or desiree)
  • 1/4 cup (60g) duck fat
  • 1/4 cup (60mL) extra virgin olive oil
  • 1/4 cup rosemary leaves


  • 1
    Preheat oven to 230°C (210°C fan-forced).
  • 2
    Scrub the potatoes well, then place 
into a large saucepan. Cover with cold water and a pinch of salt and place 
over a high heat. Place lid on the pan and bring to a low boil, then lower 
the heat to medium and cook for 
15 minutes or until just tender.
  • 3
    Drain the potatoes, then cut in half 
or into quarters, depending on the size.
  • 4
    Meanwhile, place fat and oil into a shallow baking dish and place the dish in the oven until hot. Remove the baking dish from the oven, add potatoes to the dish and sprinkle with sea salt. Toss well to ensure the potatoes are well covered with fat. Roast potatoes for 10 minutes, then add the rosemary. Turn the potatoes and roast for a further 15 minutes or 
until golden and crispy.
Not suitable to freeze or microwave

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