Duck fat is one of my favorite cooking fats. And for good reason. Rich and decadent with a high smoke point, duck fat is really that girl when it comes to elevating any dish you’re cooking when you’re wanting to get something insanely crispy. I love searing gorgeous steaks, basting chicken when roasting, and pan-frying potatoes with duck fat. A versatile star! It’s a little on the pricey side in comparison to vegetable oils, but is now sold in most grocery stores in large jars. Grab one and keep it in the fridge once you open it to ensure it lasts.

Here, duck fat shines with some cute little creamer potatoes with a simple side dish. Honestly, I just ate this as a meal itself because it was so delicious. I ended up making these potatoes when I didn’t really have at taste for my regular breakfast of eggs on toast and I wanted to be a bougie lady that morning. These potatoes are so simple to make and if you’ve made tostones, you’ll find the method is literally the same. The dipping sauce is optional but I’d definitely suggest making it with the potatoes because honestly? They tasted exactly like Lay’s sour cream and onion potato chips (which are my favorite) and frankly, blew my mind on the first bite.

This isn’t necessarily a super involved recipe and you can definitely double this if you’re cooking for more than two people so it’s easy to use a whole bag of creamer potatoes as needed. If you can’t find creamer potatoes, use very small yukon gold potatoes. I prefer creamer potatoes for this because they’re all mostly the same size and cook very evenly when boiled. Let’s get cooking!

Duck Fat Potatoes

Serves: 2

Cooking time: 25 minutes

12 medium-large yellow creamer potatoes

3 tbsps duck fat, more as needed

Flaky sea salt, to taste

Cracked black pepper, to taste

Truffle infused oil (optional), for garnish

Simple Green Onion Dip

4 large green onions, thinly sliced

Large pinch kosher salt

Large pinch black pepper

1/2 cup plain greek yogurt

Big squeeze of lemon juice (optional)

In a small pot, place and cover the creamer potatoes with cold water and a large pinch of kosher salt. Bring to a boil until they’re fork tender, about 15 minutes. Drain the water and place the potatoes back in the hot pot and set aside with the heat off.

Carefully remove the potatoes and using the bottom of a ramekin or mug, gently press down and flatten a potato until it forms a little disc (just like tostones). Repeat this step with all of the potatoes and set them aside.

In a cast iron skillet or nonstick frying pan, heat the duck fat over medium-high heat. Once you see the duck fat rippling in the pan and slightly smoking, carefully add the potatoes to the pan. Let them fry until each side is golden brown, about 5-7 minutes and carefully turning them as needed. If you need to add another spoon or two of duck fat, go for it. I added a little bit more because of the size of my pan, so use your best judgment here.

Drain the potatoes on a baking rack or paper towel lined plate to catch excess grease. Liberally season with flaky sea salt and cracked black pepper to your liking.

Then, in a small bowl, add the plain greek yogurt and set aside. Next, in the same pan you cooked your potatoes, add the sliced green onions and sauté until they’re fragrant, about 2 minutes or so, scraping up any loose crispy, burnty bits of potatoes as you go. Liberally season with kosher salt and black pepper.

Using a slotted spoon, scoop out the green onions and place them on top of the plain greek yogurt (and squeeze some lemon juice if you like for a little extra acid) and serve with the duck fat potatoes. Drizzle the potatoes with the truffle oil for a little extra razzle dazzle and enjoy your homemade sour cream and onion potato chip goodness.

¡Buen provecho!