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Duck-Fat Fried Potatoes

Scott Phillips

Servings: 4

If you make Miso-Braised Duck Legs, you’ll have fat left over from rendering the legs. Duck fat in general is a precious ingredient that lends amazing flavor to other foods, but the fat from these duck legs is especially delicious from the hint of miso. These crisp-on-the-outside smashed potatoes are the perfect vehicle for carrying that flavor. Serve them as a side dish for the duck or with meatloaf or roast chicken. They’re also a great hors d’oeuvre, especially topped with a dollop of sour cream.


  • 1-1/2 lb. small potatoes, such as fingerlings
  • Kosher salt
  • 6 Tbs. duck fat
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 290
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 20
  • Sodium (mg): 630
  • Carbohydrates (g): 28
  • Fiber (g): 3
  • Protein (g): 4


  • Position a rack in the center of the oven and heat the oven to 200°F. Boil the potatoes in well-salted water until just tender, about 15 minutes. Drain and transfer to a cutting board. With a meat mallet or the bottom of a small skillet, press on each potato until the skin cracks and the potato is flattened to about 1/2 inch thick.
  • Heat 4 Tbs. of the duck fat in a 12-inch skillet over medium heat until shimmering hot. Add half of the potatoes and cook, flipping once, until golden brown, about 10 minutes. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining 2 Tbs. duck fat and potatoes. Season the potatoes well with salt and pepper, and serve


If you don’t get 6 Tbs. of fat from the Miso-Braised Duck Legs recipe, add enough canola oil to equal 6 Tbs.


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