Crispy Duck Fat Potato Stacks

Crispy Duck Fat Potato Stacks

If you are looking to create an exciting side dish of potatoes this Christmas look no further. Let me introduce you to the perfectly crispy duck fat potato stacks, roasted in a muffin tin with hints of garlic and rosemary. These potato stacks are exciting and would make a pretty sight on your dinner table. There is no parboiling and there is less roasting time. Every stack is crispy on the outside, herby and garlicky. The inside is slightly soft and buttery and oh so delicious!

Crispy Duck Fat Potato Stacks

Why make potato stacks?

If there is one side dish that everybody gets so excited about it is potatoes! As we approach Christmas we tend to search for these perfectly roasted, perfectly crispy potatoes to serve at dinner time. Let me tell you once you have made these potato stacks you will be hooked! There will be lots of yums and wows when your guests see these golden brown potatoes waiting to be gobbled up. One thing I like about these potato stacks is the few simple steps it takes to make them. You do not need to peel the potatoes, there is no parboiling, and you do not have to wait over one hour for your potatoes to be ready! Once it goes in the oven it stays until it is ready! Have you been sold now?

What ingredients you will need

  • Potatoes: Use medium-sized potatoes that roast well in the oven such as charlotte, maris piper or King Edward.
  • Duck Fat: This is very important as it makes the potatoes crispy without turning it into a greasy stack.
  • Onions: Onions give the potatoes extra flavour.
  • Garlic: Garlicky potatoes are super delicious when roasted in the oven.
  • Rosemary: Add a strong herb like rosemary or thyme for that extra herby flavour.

Follow these simple steps for the best potato stacks

Duck Fat Potato Stacks

First things first, choose your potatoes. Ideally you want them to be more or less the same size. Wash and dry the potatoes. Now make sure you have a sharp knife or a mandolin. You want the potatoes to be sliced as thinly as possible and similar thickness. If you are using a knife it might take little practice before you get it right. Place the sliced potatoes in a large bowl.

Now add the onions, garlic, rosemary and duck fat to a pan and melt it on a low heat until it starts to bubble. Low heat is important to get the onions to sweat. Also you do not want to burn the garlic! Burnt garlic tastes bitter and loses its flavour. Once the mixture has bubbled for a couple of minutes take the pan off the heat and pour it onto the sliced potatoes. Toss well so each slice is coated in the duck fat.

Potato Stacks

The next step is to grab a muffin tin and grease it. I usually add a little duck fat to the same pan and melt it. I then brush the sides of the muffin tin with the fat. Layer the potato slices one by one right to the top. Once in the oven the potatoes will start to shrink so you want to fill the muffin tins right up. Now in they go in the oven with a foil placed on top. Halfway through cooking remove the foil and bake until it is golden brown and crispy on the edges.

I am planning to make these potato stacks on Christmas day. As I am always looking for time-saving cooking methods. these potato stacks are the easiest and take a fraction of the time it takes to make traditional roast potatoes. If you make this recipe make sure to tag me in your photo. I would love to see how high you manage to build your potato stacks! One more hint, make sure you make more than enough portions as they are moreish and they will disappear in no time!

Duck Fat Potato Stacks

Crispy Duck Fat Potato Stacks


Prep Time:
15 minutes

Cook Time:
45 minutes

Total Time:
1 hour

These quick and easy duck fat potato stacks are perfectly roasted in a muffin tin and are super crispy! Serve these as a side dish for your roast dinners.


  • 500g Charlotte Potatoes
  • 2 tbsp duck fat
  • 1 red onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tsp chopped rosemary
  • Seal salt and cracked black pepper


    1. Slice the potatoes skin on as finely as you can and transfer to a large bowl. You can use a mandolin slicer if you prefer.
    2. In a small pan add the onions, rosemary, garlic and duck fat. Heat until bubbling and turn off the heat.
    3. Slowly pour the mixture on the potatoes, season with
      salt and pepper and toss to combine.
    4. Stack the potatoes  onto a greased muffin tin and bake in the
      oven for 30 minutes covered in foil.
    5. Remove the foil and bake for another 15 minutes
      until brown and crispy.

Nutrition Information

Amount Per Serving

Calories 226

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