Dad's perfect duck fat roast potatoes

The Thanksgiving Menu

Welcome back to The Thanksgiving Menu. Today’s addition is a must for your Thanksgiving table: Dad’s perfect duck fat honey and garlic roasted potatoes. They’re legendary in our family, and for good reason.

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My dad doesn’t cook often, but what he does make is exceptional. His repertoire includes: a classic roast dinner with grandma’s ‘secret’ gravy; piping hot toast so generously buttered it’s practically equal parts bread and butter; rice pudding, queen of puddings, and a reliably perfect English cup of tea.  

But his crowning achievement? Duck fat roasted potatoes.  

This lot didn’t even make it to the plate

Fluffy on the inside, golden and perfectly crisp on the outside, and seasoned just right. I could have a whole plate of them alone and be perfectly satisfied. 

On a chilly afternoon while testing recipes, I decided to borrow Dad’s method but add a small twist. Just before serving, I drizzled the potatoes with a touch of honey and finished with a little cracked black pepper. The result? Pure alchemy. Even Dad gave his nod of approval, and that’s high praise indeed.  

My only regret is not making double!

A note on the technique

Whilst the key to achieving that perfectly crispy exterior is the hot duck fat, turning the potatoes regularly in the fat helps them cook evenly, ensuring they develop a golden, crisp shell. Meanwhile, the inside remains fluffy and tender.