Recipe: Duck Fat Potatoes with Caraway and White Onion

27 Nov
Red Potatoes

Red Potatoes

Potatoes and duck fat are a culinary match made in heaven. Some would argue (and they would be right) that the best thing to cook potatoes in is duck fat. The potato really takes in the flavor of the duck fat and the duck fat brings out the crispiness and earthiness of cooked potatoes.

Since I recently made Duck Confit, I was lucky enough to have rendered duck fat on hand. If you aren’t so lucky, you can order duck fat from specialty food stores or online.


  • 4 TBSP butter, melted
  • 1/2 tsp caraway seeds
  • 2 TBSP rendered duck fat (plus extra for greasing the baking sheet)
  • 2 lb. red potatoes, unpeeled, cut into thin slices
  • 1 small white onion
  • Salt and pepper, to taste


  1. Preheat oven to 425F.
  2. Brush a foil-lined baking sheet with duck fat.
  3. Duck-Fat Potato Galette

    Duck-Fat Potato Galette

  4. Toast the caraway seeds in a small skillet over low heat until fragrant (2-3 minutes). Use a pestle or other blunt object to crush the seeds. Set aside in a large bowl.
  5. In the same bowl, add duck fat, 2 TBSP butter, 1 tsp salt and pepper. Add potatoes and toss to coat with duck fat and seasoning.
  6. Arrange a quarter of the potatoes in an even layer on the baking sheet. Place 1/3 of the onions over the potatoes. Repeat layering two more times, finishing with potatoes on top.
  7. Bake approximately 45 minutes until potatoes are tender. Brush top layer of potatoes with remaining butter and bake 5-10 minutes longer (until top layer is golden-brown).
  8. Remove from oven, season and serve on a platter.

This is a close to a perfect potato dish you can find. Forget baked potatoes, mashed potatoes and potato salad. This galette is what you need to serve this holiday season.

Splurge on the duck fat. You and your guests deserve it.

Finally, I was lucky enough to have some duck skin on hand. I broiled it to make duck skin cracklins and added them to this recipe. They really sent it over the top, but it’s still great without them.

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Posted by on November 27, 2011 in Cookin', Sides


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