Duck Fat Potatoes

with tarragon aioli

active time 15 min | total time: 1hr, 15 min | serves  2

By Addie Royce | Photos by Caroline Royce

Tarragon aioli is the perfect foil to these duck fat potato wedges. The wedges themselves are salt brined and then roasted in the fat to develop a crispy exterior, while the cool anise flavor from the tarragon brightens the whole plate. French tarragon comes up early in perennial gardens which makes for a great taste of spring. Look for duck fat in the fresh meat and seafood section of your local co-op or a natural foods retailer.

Eat as a decadent snack or alongside a good steak.



  • 3 medium red potatoes, cut into thick wedges

  • 2 teaspoons salt

  • 1/3 cup duck fat

    For the Aioli:

  • Small bunch of fresh tarragon (roughly 1/4 cup)

  • 1 cup mayonnaise

  • 1/4 cup olive oil

  • Salt

  • Pepper

  • 1/2 teaspoon lemon zest


In a medium stock pot, add 2 teaspoons salt to 4 cups water and bring to a boil. Add potato wedges and let water continue to boil for 1 minute, then turn off the heat. Let the potatoes sit in the salted water for at least 30 minutes, or until the potatoes are softened but not mushy. 

Pre-heat the oven to 400 degrees. Drain the potatoes and pat dry with paper towels. In a large bowl, toss the still warm potatoes in the duck fat, coating evenly. Spread out on a baking sheet and roast until the outer edges are brown and crisp, about 25-30 minutes. 

For the Aioli:

Toss tarragon and olive oil together in a blender or food processor and blend until well combined. Add mayo, lemon zest, salt and pepper and blend until smooth. Refrigerate leftovers for up to a week.