Duck-fat fried potatoes are the perfect fried potato, crispy on the outside and soft on the inside, with a luscious taste from the duck fat! Delicious fried potatoes, also known as home fries, hash browns, or cottage fries, are a great side dish for any dinner or an easy breakfast when topped with an egg!
Incredibly Rich Duck Fat Fried Potatoes
This is one of my favorite recipes to make with the fat leftover from cooking duck at the holidays. The duck fat gives the fries a gorgeous, rich flavor that makes these the most delicious, crispy potatoes! With just a few ingredients and even fewer steps, you will have potatoes that are crisp on the outside, fluffy on the inside, and will warm your soul!
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❤️ Why You'll Love This Recipe!
So Tasty! If you haven’t tried duck-fat fried potatoes before, be prepared to be hooked on the uniquely wonderful flavor!
Super Easy! This is a quick-and-easy recipe that doesn't requare anything special - other than the duck fat!
It’s Versatile! We use Cajun seasonings to flavor the potatoes, however, you can easily sprinkle on your favorite seasoning!
🥘 Ingredients
This recipe mostly relies on simple ingredients that you likely have in your refrigerator and pantry right now. If you don't have leftover duck fat at home or can't find it in the grocery store, you can purchase it online!
- ¼ cup Duck Fat - A great cooking fat that is rich in flavor and has a high smoke point.
- 1 small Onion - I prefer a yellow onion but you can use a sweet onion if preferred. You will want to dice or chop them.
- 2 ½ pounds Russet Potatoes - These are also known as Idaho potatoes and are a standard in many recipes. You could substitute Yukon gold or red bliss potatoes if desired.
- ½ teaspoon Cajun Seasoning - A flavorful seasoning mixture of several spices, you can use our recipe or opt for your favorite brand.
- ¼ teaspoon each Salt & Pepper - I prefer to use fresh ground Sea Salt and Black Pepper for the best flavor.
- ¼ cup Green Onions or Chives - These are the perfect garnish to the dish and add more flavor and a slight crunch.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-by-Step Instructions
This recipe is easy and does not require any special kitchen equipment. We prefer to use a cast-iron skillet but if you don’t have one you can use any heavy bottom pan you have as this will sear the potatoes best.
- Melt the duck fat. Melt the ¼ cup of duck fat into your pan. Once the duck fat has melted, add in the 1 small onion and sauté for 3-4 minutes until fragrant.
- Add potatoes. Add your 2 ½ pounds of chopped russet potatoes into the pan in a single layer. Season with ½ teaspoon of Cajun seasoning and ¼ teaspoon of salt & pepper.
- Fry. Allow the potatoes to fry for 5 minutes. Try not to disturb them as they cook. Flip and fry for another 5 minutes. Turn the potatoes to a raw side and let them fry for a couple of minutes, then once more until all sides are deliciously browned.
- Serve. Once the potatoes are fork-tender, remove them from heat. Garnish with ¼ teaspoon green onions or chives and serve immediately!
Serve these delicious skillet home fries with your favorite protein such as chicken fried cube steak, pan seared ribeye, or make them for breakfast with a fried egg over the top!
You can literally serve them with anything and everything! Enjoy!
💭 Angela's Tips & Recipe Notes
- Cast Iron Skillets will give the best results; however, a heavy bottom pan will work as well.
- For a perfectly crispy potato, make sure you do not move them around a lot in the pan until it’s time to flip them. This will help them get crispy, nice, and brown.
- For this recipe, I used duck fat I saved from cooking other duck recipes. Duck fat can be found in specialty grocery stores, but if you have a difficult time finding duck fat, it can be purchased online and delivered to your home!
- If you are using your favorite store-bought brand of Cajun seasoning (Zatarain's, Tony Chachere, SlapYa Mama) then I recommend omitting any additional salt until serving.
- Storing: If you have any leftovers they can be stored in an air-tight container in your refrigerator for about 5 days.
- Reheating leftovers: To reheat the potatoes, line a baking sheet with aluminum foil and heat your oven to 350°F (175°C). Bake for 10-15 minutes to get them nice and crispy again.
🥔 More Tasty Potato Recipes!
- Loaded Baked Potato Salad
- Cheesy Bacon Ranch Potatoes
- Potatoes O'Brien
- Air Fryer Potato Skins
- 4 Ingredient Potato Soup
- Oven Roasted Potatoes
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📋 Recipe
Duck Fat Fried Potatoes
Ingredients
- ¼ cup duck fat
- 1 small onion (diced or grated)
- 2 ½ lbs russet potatoes (peeled and diced ½-inch in size - Yukon gold potatoes can also be used)
- ½ teaspoon Cajun seasoning (see recipe or your favorite brand)
- ¼ teaspoon each, salt & pepper
- ¼ cup green onion (or chives- chopped)
Instructions
- Melt the duck fat in a cast-iron pan or skillet over medium-high heat. Add in the onions and saute for 3-4 minutes until fragrant.¼ cup duck fat, 1 small onion
- Add the diced potatoes to your pan and spread them out into an even layer. Season with Cajun seasoning, salt, and pepper.2 ½ lbs russet potatoes, ¼ teaspoon each, salt & pepper, ½ teaspoon Cajun seasoning
- Fry the potatoes for 5 minutes, then flip all potatoes and fry for an additional 5 minutes. Turn potatoes to an unbrowned side and let them fry for a couple minutes, then once more so that all sides are browned.
- Once the potatoes are tender, remove them from heat. Garnish with green onions and serve immediately.½ teaspoon Cajun seasoning
Equipment You May Need
Notes
- Cast iron pans will give the best results, if you don't have cast iron choose a heavy-bottomed skillet to sear the potatoes best.
- While the potatoes are cooking, take care not to move them around too much until it is time to flip. This helps them get a perfectly crisp, brown outside.
- For this recipe, I used duck fat I saved from cooking other duck recipes. If you have a difficult time sourcing duck fat, it can be purchased on Amazon!
- If using your favorite store-bought brand of Cajun seasoning (Zatarain's, Tony Chachere, Slap Ya Mama) I recommend omitting any additional salt until serving.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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