Duck Fat Domino Potatoes Recipe

Domino potatoes—first sliced into thin rectangles, then baked—achieve the perfect balance of golden crisp edges and buttery creamy centers. Drenching each slice in Epic’s rich, cage-free duck fat adds unbeatable flavor, especially when paired with garlic, fresh thyme, and flakey sea salt. 

Duck Fat Domino Potatoes

Yield: 8 servings
Active Time: 15 minutes
Total Time: 1 hour and 15 minutes

Ingredients

6 to 8 russet potatoes, peeled
1 cup duck fat, melted
3 tablespoons large-flake sea salt
1 teaspoon freshly ground black pepper
1 bunch thyme, leaves removed
3 cloves garlic, sliced

Instructions

Preheat oven to 400 degrees.

Trim potatoes into perfect rectangles by removing their round edges. Then, using a mandoline slicer, shave thin slices off to create long rectangles.

Toss slices in a large bowl with duck fat, salt, pepper, thyme leaves, and sliced garlic. Arrange slices upright in an 8×8-inch baking dish, tightly filling the whole dish. Roast in oven about 1 hour, until tops are golden and crispy and potatoes are cooked through. Sprinkle with extra thyme leaves and salt to serve.

Photo credit: Paul Delmont