These herb-roasted potatoes are crisp-edged and tender-centered, with the richness of duck fat bringing depth to each bite. Fragrant with garlic, rosemary, and thyme, they’re the kind of side dish that steals the spotlight—simple, earthy, and deeply satisfying. Yukon gold potatoes hold their shape beautifully while soaking up the herbs and duck fat, making them perfect for pairing with roasted meats or serving alongside a simple green salad.
- 2 1/2 pounds Yukon gold potatoes, peeled and quartered
- 1/4 cup duck fat
- 3 garlic cloves, finely chopped
- 2 tablespoons chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- Fine sea salt, as needed
In a large pot, bring 2 quarts of water to a boil over medium-high heat. Drop in the potatoes, and turn down the heat to medium. Simmer the potatoes until barely tender, about 10 minutes. Drain the potatoes in a colander and transfer them to a large mixing bowl.
Spoon the duck fat, garlic, thyme, and rosemary over the potatoes and stir until well-coated. Arrange the potatoes on the prepared baking sheet and transfer them to the oven.
Roast the potatoes for 10 to 12 minutes, stir to promote even cooking, and continue roasting for another 12 to 15 minutes or until the potatoes are nicely browned and crispy.
Serve hot. Store any leftovers in the fridge for up to 3 days.
