Do you love crispy potatoes? If so, making these Air Fryer Duck Fat Potatoes are a MUST! They’re fast and simple – and have the best texture of any potatoes that you’ll ever make! Whip up a batch for a side dish or just treat yourself to a massive portion and go ahead and make it a meal!
Table of Contents
🛒 Ingredients
- Potatoes
- Duck fat
- Salt
- Baking soda
- Seasoning salt
- Pepper
- Garlic powder
- Onion salt
*see recipe card for detailed amounts
How to Make Duck Fat Potatoes in the Air Fryer
- Peel and cube the potatoes (pieces should be about 1½ inch cubes). Place the potatoes into a large pot. Sprinkle on the salt and baking soda. Add cold water to cover the potatoes. Place the pot of potatoes on the stove and turn on the high heat. Cover the pot. Bring the water to a rapid boil and cook the potatoes for 10 minutes or until fork tender. Remove the lid once the water is boiling and if necessary, reduce the heat to avoid the water boiling over.
- Drain the potatoes well and return the potatoes to the hot pot without the lid. (This helps the excess moisture to evaporate off the potatoes). Allow the potatoes to steam off the excess moisture for a few minutes. Then put the lid on and shake up the potatoes hard. (Roughing up the parboiled potatoes will give them more crunch once they are roasted).
- Put shaken potatoes into a large mixing bowl. Add the melted duck fat, seasoning salt, pepper, garlic powder and onion salt to the bowl and carefully combine.
- Pour the seasoned, greased potatoes into the air fryer basket and cook for 15 minutes at 390 degrees.
- Remove the basket from the air fryer and shake the potatoes well, turning them over. Replace the basket and cook for an additional 10 minutes.
- Best served hot!
Storage and Reheating Instructions:
Keep leftover potatoes in an airtight container in the fridge for up to 5 days.
FAQS
What other kinds of potatoes could I use?
Yukon gold potatoes will also work really well.
Is it really necessary to parboil the potatoes before roasting them?
Yes, this is the way you will achieve the crispiest roasted potatoes as parboiling removes a lot of the starches from the potatoes. They would also need to be roasted much longer if we didn’t parboil them.
Do the potatoes have to be peeled for this recipe?
I prefer the potatoes peeled but have made them both ways. You will still get crunchy outsides, and soft insides, even if you leave the skin on the potatoes.
Try Some of My Other Favorite Air Fryer Sides
This recipe for Air Fryer Duck Fat Potatoes is the best way to cook potatoes! Tender and crisp, all in one!
INGREDIENTS
- 2 pounds Russet potatoes
- ¼ cup duck fat, melted
- 1 tbsp salt
- ½ tsp baking soda
- ½ tsp seasoning salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- ¼ tsp onion salt
- Optional garnish: fresh herbs like oregano, parsley, sage, rosemary, or parmesan cheese
INSTRUCTIONS
- Peel and cube the potatoes (pieces should be about 1½ inch cubes). Place the potatoes into a large pot. Sprinkle on the salt and baking soda. Add cold water to cover the potatoes. Place the pot of potatoes on the stove and turn on the high heat. Cover the pot. Bring the water to a rapid boil and cook the potatoes for 10 minutes or until fork tender. Remove the lid once the water is boiling and if necessary,reduce the heat to avoid the water boiling over.
- Drain the potatoes well and return the potatoes to the hot pot without the lid. (This helps the excess moisture to evaporate off the potatoes). Allow the potatoes to steam off the excess moisture for a few minutes. Then put the lid on and shake up the potatoes hard. (Roughing up the parboiled potatoes will give them more crunch once they are roasted).
- Put shaken potatoes into a large mixing bowl. Add the melted duck fat, seasoning salt, pepper, garlic powder and onion salt to the bowl and carefully combine.
- Pour the seasoned potatoes into the air fryer basket and cook for 15 minutes at 390 degrees.
- Remove the basket from the air fryer and shake the potatoes well, turning them over. Replace the basket and cook for an additional 10 minutes.
- Best served hot!
NOTES
- Only boil the potatoes until just for tender, if you overcook them they will break apart and get too mushy when shaking them.
- The duck fat makes these SO crispy, delicious!
NUTRITION
Calories: 205kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 9mgSodium: 510mgPotassium: 636mgFiber: 2gSugar: 1gVitamin A: 2IUVitamin C: 9mgCalcium: 20mgIron: 1mg
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