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Duck Fat Roasted Fingerling Potato Recipe

Looking for an easy fingerling potato recipe that’ll knock your socks off? These duck fat roasted potatoes are a game-changer. Like my melting potatoes, they are easy enough for busy weeknights, yet perfect for special occasions or holidays.

duck fat fingerling potato recipe on white plate with herbs

Fingerling potato recipe

I have a bit of a love affair with fingerling potatoes. They always feel a little special, even if it’s just a Tuesday night dinner.

They make a great potato salad, and they absolutely shine when you roast them in the oven, which is what we’re doing in this recipe.

roasted fingerling potato recipe with whole grain mustard and herbs

Have you ever had duck fat fries? If so, you know how good this combo is. If not, let me introduce you to something delicious.

Duck fat gives these potatoes a richness that you don’t get from plain oil. Don’t worry, the potatoes won’t taste like duck, but they do have a deeper flavor than those roasted in oil.

jar of rendered duck fat for fingerling potato recipe

In addition the great flavor it lends to whatever you are cooking, it has a couple of other benefits as well.

It has a high smoke point, which means that it can be heated up to a fairly high temp before your smoke alarms start screaming.

The other big bonus is that it can be reused. You can strain it and store it in the fridge for another day.

Restaurant kitchens have been doing this for ages and now that rendered duck fat is becoming more available in grocery stores, home cooks can get in on the action.

How to make duck fat roasted potatoes

The first step with any potato recipe is giving them a good rinse. If you have a scrubber, use it to get any dirt off of your spuds.

rinsing fingerlings in colander

Then slice potatoes in half, lengthwise, and toss in a large mixing bowl with rendered duck fat, salt and pepper.

tossing purple, red and yellow fingerling potatoes with seasonings in bowl.

Next, place the cut potatoes on a baking sheet, ready for the oven.

red, yellow and purple fingerling potatoes on sheet pan

Roast potatoes in a hot oven until they are easily pierced with a knife. While potatoes are warm, toss with mustard, sherry vinegar and fresh herbs.

sherry vinegar, whole grain mustard and herbs

The whole grain mustard and vinegar add a nice tang to balance the flavor of the duck fat, while the fresh herbs brighten everything up.

This recipe is easy enough for busy weeknight cooking, but it’s special enough for holidays.

These fingerlings are done in roughly 30 minutes, from start to finish. No more boring side dishes for dinner with this quick and easy recipe in your back pocket.

Potato Recipes

Potato recipes are a favorite for us and I’m guessing for you too. They are always a crowd-pleaser, the whole family will eat them, they are inexpensive and so versatile.

duck fat fingerling potato recipe on platter with herbs and napkin

Here are a few fan favorites that you can make for dinner this week:

While these spuds are good enough to stand on their own, I really like them with this beef tenderloin. Whatever you choose to serve with them, I hope you love them as much as we do.

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Duck Fat Roasted Fingerling Potato Recipe

Cheryl Bennett
Quick and easy roasted fingerling potato recipe.
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dishes
Cuisine American
Servings 8 servings
Calories 169 kcal


  • 2 1/2 lbs. fingerling potatoes washed and sliced lengthwise
  • 3 tbsp. duck fat melted (*see note)
  • 2 tsp. kosher salt more or less to taste
  • 1/2 tsp. ground black pepper
  • 1 1/2 tbsp. whole grain mustard
  • 2 tsp. sherry vinegar
  • 1/4 c. chopped parsley
  • 2 tbsp. chopped chives


  • Preheat oven to 400°F / 200°C / Gas Mark 6.
  • Scrub potatoes and rinse under cold running water, then drain well.
  • Slice potatoes lengthwise. In a medium mixing bowl, toss with duck fat, salt and pepper.
  • Place potatoes, cut side down, on baking sheet and roast for 22 – 25 minutes, or until easily pierced with a knife.
  • Allow potatoes to cool slightly (enough to handle them), then toss in a medium mixing bowl with whole grain mustard, sherry vinegar, parsley and chives.
  • Adjust seasoning, if needed, and serve warm.


Duck fat is solid when cold, soft at room temperature and has to be heated to melt.
Always store in the refrigerator after opening.


Serving: 5ouncesCalories: 169kcalCarbohydrates: 29gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 5mgSodium: 620mgFiber: 3gSugar: 1g
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