Duck Fat Roasted Fingerling Potatoes with Sausage

5 from 2 votes
1 hour
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Make a platter of this and watch it disappear!  Duck Fat Roasted Fingerling Potatoes with Sausage is how to elevate two humble ingredients into something extraordinary and elegant!

Photo of Duck Fat and Rosemary Roasted Fingerling with Sausage on white oval platter garnished with fresh rosemary.

The inspiration behind this recipe:

For several months now, I’ve wanted to create a recipe that used a wonderful roasted garlic sausage I found at Costco.  If you’re anything like me, you go to Costco for one or two things planning to pay $20 or $25 and end up spending $200 to $250!  You want to buy ALL THE THINGS!

The recipe I was working up in my head and ended up making and photographing was a warm salad that included potatoes and lentils which is an old French country dish ideal for New Year’s revelry.  The sausage, potatoes and lentils are all coin-shaped in the dish which signifies luck as the year begins.

Womp.  Womp.  Neither my husband nor I were blown away.

I bought fingerling potatoes to revamp the dish as I still had plenty of the Costco-sized package of sausage left and I always have lentils in my pantry, but the dish still wasn’t “speaking” to me.

The potatoes in my Herb and Garlic Roasted Chicken with Dijon-Rosemary Roasted Fingerlings are one of my favorite side dishes to make at home and for clients, so I took a little inspiration from that recipe and came up with Duck Fat and Rosemary Roasted Fingerling Potatoes with Sausage!  This dish not only “speaks,” but it sings!

It’s simple and rustic but with French charm!

Photo of Duck Fat and Rosemary Roasted Fingerling Potatoes on white oval platter garnished with fresh rosemary.

If you’ve never used duck fat to roast potatoes, you’re in for a real treat!  In addition to potatoes, duck fat makes everything taste better!

The French have cooked with duck fat for centuries.  It’s perfect for high-heat cooking and the pairing of earthy potatoes with duck fat is a culinary match made in heaven!

Ways to use duck fat:

  • In addition to roasting potatoes, roast vegetables with it, too like my Duck Fat Roasted Cabbage Sprouts
  • If you generally rub poultry with butter, try duck fat instead.
  • Sear meats, poultry, fish and seafood with it instead of oil.
  • Use it to pop popcorn instead of oil.
  • Because of its high smoke point, it’s perfect for frying almost anything.

Keep in mind duck fat is considered a saturated fat so if necessary, use in moderation or substitute an unsaturated fat.

What are fingerling potatoes?

Fingerling potatoes are just that–elongated finger-shaped potatoes.  They come in several different varieties and can be white, red, yellow or purple in color.

How to make Duck Fat Roasted Fingerling Potatoes with Sausage:

  • Start with fingerling potatoes.
  • Cut them all in half lengthwise.

Photo of fingerling potatoes in white vintage colander.

  • You’ll need to “melt” the duck fat as it’s solid at room temperature.  This is easily done in a small stainless steel bowl placed in the oven as it preheats.
  • Place the potatoes on a baking sheet, drizzle with the melted duck fat and toss with chopped fresh rosemary, salt and black pepper.

Photo of halved potatoes on sheet pan ready to be roasted.

  • When the potatoes are approximately 75% cooked and beginning to brown, add sliced sausages such as the roasted garlic sausage I mentioned or kielbasa.

Photo of semi-roasted potatoes after adding the sausage to the sheet pan.

  • Roast a little longer….

Photo of roasted potatoes and cooked sausage on sheet pan.

Then you have…..

Humble potatoes and sausage elevated into gourmet greatness!  The potatoes are crispy on the outside, buttery and beautiful on the inside!

Photo of Duck Fat and Rosemary Roasted Fingerling Potatoes with Sausage on white oval platter with rosemary sprigs and bowls of mustards.

We went with some Dijon and coarse-grain mustard to go along with the Duck Fat and Rosemary Roasted Fingerling Potatoes with Sausage for some real spunk, but aioli would also be wonderful on the side.

Photo of Duck Fat and Rosemary Roasted Fingerling Potatoes with Sausage with some served into wooden bowls.

Photo of Duck Fat and Rosemary Roasted Fingerling Potatoes with Sausage served in round wooden bowls with mustard dolloped on.

Close-up photo of Duck Fat and Rosemary Roasted Fingerling Potatoes with Sausage in wooden bowls.

Perfect on the side with:

For more delicious potato side dish recipes, try my:

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Duck Fat Roasted Fingerling with Sausage - Overhead hero shot on white oval platter garnished with fresh rosemary

Duck Fat Roasted Fingerling Potatoes with Sausage

5 from 2 votes

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By: Carol | From A Chef's Kitchen
Duck Fat Roasted Fingerling Potatoes with Sausage is how to elevate two humble ingredients into something extraordinary and elegant!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dishes - Potatoes
Cuisine French, French / Provencal
Servings 6
Calories 249 kcal

Ingredients
  

  • 2 tablespoons duck fat
  • 1 1/2 pounds fingerling potatoes - halved
  • 2 tablespoons chopped fresh rosemary
  • Salt and freshly ground black pepper - to taste
  • 8-10 ounces precooked garlic sausage or kielbasa - sliced
  • Dijon mustard
  • Coarse-grain mustard

Instructions
 

  • Preheat oven to 400 degrees.
  • While the oven is preheating, place 2 tablespoons duck fat in a small stainless steel or other oven-safe bowl and place in the oven to melt.
  • Line a baking sheet with nonstick aluminum foil.
  • Place halved potatoes on the prepared baking sheet. Sprinkle with rosemary and salt and black pepper, to taste.
  • Flip the potatoes so they are all cut-side down. Roast for 20-25 minutes or until beginning to brown and slightly tender.
  • Toss the sliced sausage over the potatoes. Roast another 12-15 minutes or until the potatoes and sausage are nicely browned.
  • Serve immediately with Dijon and coarse-grain mustard.

Notes

Duck fat is considered a saturated fat so if necessary, use in moderation or substitute an unsaturated fat.

Nutrition

Serving: 1 | Calories: 249kcal | Carbohydrates: 21g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 31mg | Sodium: 338mg | Potassium: 571mg | Fiber: 3g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 23mg | Calcium: 20mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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7 Comments

  1. Hi Carol
    I am cleaning out my freezer and I came across some duck fat that has been in there for a long time. I would like to try this fabulous recipe using some local duck blueberry sausage that I have. Will the duck fat be ok to use?
    I really enjoy your posts and recipes.
    Regards
    Linda

    1. Hi, Linda, Thanks so very much and I sure appreciate hearing that! That duck sausage sounds lovely! It depends on how long you’ve had it. It’s probably okay having been in the freezer but I wouldn’t want to say that it definitely would be. Smell it to make sure it hasn’t gone rancid and proceed carefully. I had some in the freezer that I had for a long time and decided it wasn’t worth an illness to keep it; I bought some fresher duck fat. Thanks again and hope you enjoy!

  2. Yes, I never come away from Costco having spent less that a couple of hundred bucks! That being said, I’ve never tried their garlic sausage. I tried this recipe with regular sausage and it was great, so I can’t wait to try it with the Costco sausage!

  3. I made this last night with a different sausage and it was so good, let alone so easy to make. I didn’t have non-stick foil but sprayed some regular foil with cooking spray and they didn’t stick. Thanks for the heads up on the garlic sausage, I’ll be buying some next shopping trip.

    Your recipes always look delicious and those I’ve tried definitely are. I really enjoy your site.

    1. Hi, Nan, Thank you so very much for your kind review and for your kind words! So glad you enjoyed and it means a great deal to me that you enjoy what I share. Thanks again and hope you stay in touch!