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Duck Fat Roast Potatoes


1 kg of potatoes (suitable for roasting, such as Russets)

60 ml duck fat

Salt and pepper to taste

Optional: Fresh rosemary sprigs or thyme leaves for extra flavour


  1. Preheat your oven to 220°C (425°F).
  2. Peel the potatoes and cut them into evenly sized chunks or wedges. Rinse them in cold water to remove excess starch, then pat them dry with a kitchen towel.
  3. In a large pot, bring salted water to a boil. Add the potatoes and parboil them for about 5-7 minutes, just until they start to soften around the edges. They shouldn’t be fully cooked at this stage.
  4. Drain the potatoes and return them to the pot. Gently shake the pot to roughen up the edges of the potatoes. This step helps create a crispy exterior when roasted.
  5. In a roasting pan or baking sheet, heat the duck fat in the oven until it’s hot and melted.
  6. Carefully add the parboiled potatoes to the hot duck fat in the roasting pan. Turn the potatoes to coat them evenly in the fat.
  7. Season generously with salt and pepper. Add fresh herbs like rosemary or thyme if desired.
  8. Roast the potatoes in the preheated oven for about 40-50 minutes, turning them occasionally, until they’re golden brown and crispy on the outside.
  9. Once done, remove the potatoes from the oven and let them drain on paper towels briefly to remove excess fat.
  10. Serve the duck fat roast potatoes hot, seasoning with additional salt if needed, and enjoy!