Duck Fat Potatoes with Parsley and Lemon

Duck Fat Potatoes with Parsley and Lemon
Ben Fink


  • 1 1/2 Pound  fingerling potatoes, halved lengthwise
  • 3 Tablespoons  duck fat, melted
  • 1 Teaspoon  kosher salt
  • 1/2 Teaspoon  freshly ground black pepper
  • 1/4 Cup  chopped flat-leaf parsley leaves
  • 1 Teaspoon  grated lemon zest
  • 1 Tablespoon  lemon juice

The French have known this forever, whereas here, in the beautiful States, it just became the next big thing: There is nothing more wonderful you can do to potatoes than to cook them in duck fat. Where do I get duck fat, you ask? Cook a single Moulard duck breast half, and you'll easily render off a cup and a half. Strain out the brown bits, and you can store the fat almost indefinitely in the refrigerator. And don't feel guilty — you're using only a tiny bit. 

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Preheat the oven to 450 degrees.

In a mixing bowl, toss the potatoes, duck fat, salt, and pepper to coat. Spread in an even layer on a baking sheet and roast until the cut sides of the potatoes are golden and crispy, 25-30 minutes. Transfer to a serving bowl, and mix in the parsley, lemon zest, and juice. Serve hot.


Calories per serving:

219 calories

Dietary restrictions:

Sugar Conscious, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 39g 60%
  • Carbs 122g 41%
  • Saturated 13g 65%
  • Fiber 16g 64%
  • Sugars 6g
  • Monounsaturated 19g
  • Polyunsaturated 5g
  • Protein 14g 29%
  • Cholesterol 38mg 13%
  • Sodium 2,375mg 99%
  • Calcium 112mg 11%
  • Magnesium 167mg 42%
  • Potassium 2,981mg 85%
  • Iron 6mg 36%
  • Zinc 2mg 14%
  • Phosphorus 400mg 57%
  • Vitamin A 63µg 7%
  • Vitamin C 162mg 270%
  • Thiamin (B1) 1mg 38%
  • Riboflavin (B2) 0mg 14%
  • Niacin (B3) 7mg 37%
  • Vitamin B6 2mg 102%
  • Folic Acid (B9) 135µg 34%
  • Vitamin D 2µg 0%
  • Vitamin E 1mg 6%
  • Vitamin K 261µg 326%
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