Duck Fat Roasted Parisienne Potatoes

Duck, Duck….Potato? Yes please!


parisian potatoes

My husband loves these round little potatoes any way they come. I’m not exactly sure his fascination for them is entirely in their taste or in the shape lol. Either way they really are tasty to eat with the crispy outside and creamy center. If you can’t find them in your local grocery store don’t stress, they’re really just rounds from a larger potato made with a melon baller. Don’t have that either, than just cut up a peeled potato into a similar size chunk…think donut whole size! It will still taste just as delicious.

parisian potatoes1


Duck fat to me is sort of like bacon is to others…an essential in my kitchen pantry!

With a silky smooth feel, propensity for deep browning and delicate savory flavor, duck fat seems to spin anything it touches into culinary gold – from potatoes to poultry to popcorn. It’s an incredibly versatile fat, having a high smoke point, long-term freezability and unlike butter or olive oil, can be reused. Oh wait…and it tastes better!!

That just exactly sums it up!!

This potato and any other roast potato really is so much more decadent with duck fat. The colour comes out deep, rich and golden every time which makes the job a lot easier. Try it next time with your roasted veggies too! I always heat the fat in the roasting pan first until its extremely hot. Your potatoes should almost sizzle as they hit the oil and roll in it. This recipe really couldn’t be any easier and I guarantee your guests will be amazed at your next party! I might be craving duck fat frites next!


Duck Fat Parisienne Potatoes
Serves 4
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  1. 1lb parisienne potatoes
  2. 2 tablespoons duck fat
  3. 2 teaspoons chopped fresh rosemary
  4. 1 teaspoon pink sea salt
  1. Heat duck fat in small roasting pan in 400 degree oven for 10 min. Add potatoes, salt and rosemary. Roll around and make sure to spread in a single layer. Roast for 45 min, turning them twice for even browning. Serve immediately.
Nancy's Cravings


  1. Leave a Reply

    January 16, 2015

    Potatoes look lovely and the photos are great! Interestingly, I’ve always found you actually end up with a crispier and more lacquered potato if you boil first and then cook a little more slowly in duck fat…here’s how I do it…

    • Leave a Reply

      Nancy Crocker
      January 18, 2015

      Thanks so much for visiting my site. I’ll have to try it your way next time I make them. Thanks for the suggestion!

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