So let’s talk potatoes for a sec. We always joke that in our family, every meal must be accompanied by 2kg of potatoes. Mainly because the Irishman can never leave a potato on the table. Apparently, it’s an Irish thing, but the love there is real. But then how to have them? Mashed, roasted, in a salad, roasted in duck fat, boiled, gratin. So many ridiculously good options! Potatoes roasted in duck fat (or goose fat) is one thing, but to season with truffle salt, just takes it to a whole, out-of-this-world level. This smashed duck fat potatoes recipe with truffle salt will soon become your favorite roast night side dish!

A white enamel cast iron roasting pan full of smashed duck fat roast potatoes. A bowl of truffle salt sits on top.

Here is why you will love these duck fat roast potatoes…

This is one of those bang-for-your-buck recipes. A tin of duck fat goes a long, long way, so one can will get you through the whole festive season. The same goes for the truffle salt.

Their crispy texture and mouthwatering flavor is seriously addictive. These are seriously the BEST roast potatoes. I dare you not to eat them hot off the baking tray!

You can easily nix the truffle salt if you don’t like truffle. You could try adding chopped fresh rosemary to some sea salt and seasoning as per the recipe, or my favorite, a simple homemade dehydrated garlic salt. Yarm.

It’s FOUR ingredients!!!

What do I need?

Potatoes – Any variety that is good for roasting will work famously. I like to use baby potatoes because they smash beautifully without falling apart, however, it really depends on what is in season and available. King Edwards, and Dutch creams are a really good option (and easy to find) in Australia. If you’re in the US, Yukon gold potatoes are a good option.

Duck Fat – makes the most heavenly crispy roasted duck fat potatoes. It has a delicious rich flavor and a high smoke point compared with common cooking oils like olive oil which makes it perfect for roasting golden roast potatoes or even french fries! It’s also an essential ingredient when making duck confit or terrines. If you can’t get your hands on duck fat, try goose fat and make goose-fat roast potatoes instead! It’s basically the same thing and will give the same result, just a different animal. You’ll find both of them in specialty food stores, or if you’re lucky, your local grocery store.

Truffle Salt – The not-so-secret ingredient to this duck fat potato recipe! I dream about this stuff! Sprinkle it anywhere you want a hint of truffle. Don’t be afraid to be generous with the truffle salt, taste, and see what works for you. Maybe a little, maybe a lot! If you are not a fan of truffle salt, you can just season your roasted duck fat potatoes with your favorite sea salt flakes and some fresh thyme.
Freshly ground black pepper for seasoning

A few simple steps to roast duck fat potatoes

Preheat the oven to 210°c.
Place potatoes in a large pot and fill them with enough cold water to cover them. Boil for 30 minutes or till cooked through and fork tender.
Drain and transfer the potatoes to a large roasting pan or rimmed baking sheet. Arrange in a single layer and press the back of a fork into the center of each potato to “smash” it. Be careful not to crowd the pan. Drizzle or brush the duck fat over the potatoes.
Pop them into the preheated oven and roast till golden brown (approx. 40+ minutes). While hot, Season with truffle salt and freshly cracked black pepper

Potatoes are then put in a roasting tray and smashed to break them up.

Equipment

I usually roast my potatoes in my Steelpan roaster. It’s a multipurpose stainless steel baking pan. Most kinds of baking sheets will work as long as they have a rim around the edge. Don’t bake your duck fat potatoes on a nonstick tray. You want the potatoes to stick in order to get that crispy outside!

Want the crispiest roast potatoes ever? Try cooking roast potatoes in cast iron. An oven-safe, large cast-iron skillet or roaster will work a treat. You may need to increase the cooking time, but they’ll make cracking oven-roasted crispy potatoes because of how well they retain the heat while cooking.

What are truffles?

Truffles are fungi that grow under the soil, in the roots of oak and hazelnut trees in cool climates. While they are famously grown in France and Italy, Australia has been farming truffles for over twenty years. They taste like nothing else on earth and are really a love them or hate them kind of deal. Personally, I love them. If you are just starting with truffles and want to give them a try without forking out a small fortune, truffle salt is a great way to start. Sprinkle a little over your eggs, in a pasta or season a creamy mashed potato with a smattering of truffle salt.

Cook’s notes

When baking duck fat roasted potatoes, make sure your oven is nice and hot. Otherwise, the potatoes will just stew in the duck fat. We want crispy roast potatoes. Fluffy on the inside and golden on the outside!

If you find your potatoes aren’t roasting evenly, I sometimes like to brush hot duck fat over each potato halfway through cooking.

Use your duck fat again and again

Don’t throw away any excess duck fat from the pan after you have removed the baked potatoes. Strain the hot duck fat through a sieve, let it cool, and store it in the refrigerator for up to six weeks. Reuse when required. A can of duck fat really is the gift that just keeps on giving!

Unused duck fat should be stored in an airtight container or glass jar in the fridge. It lasts pretty much forever. One can last for months in our house.

What to serve roast potatoes in duck fat with

Now if you don’t eat them all straight off the tray (believe me you’ll want to), roast potatoes with duck fat is a staple in our house for the ultimate traditional Christmas dinner. Try alongside good roast chook, (like my Greek Roast Chicken), a slow-cooked lamb shoulder, perfectly cooked steak, and vegetables, or pretty much with anything where a roast potato is at home. Smashed duck fat potatoes with truffle salt are like the ultimate winter side dish. Use them wisely!

A close up of duck fat potatoes roasted in a cast iron pan with truffle salt.

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