Duck Phat Roasted Potatoes

By Chef Chris Holland

The ultimate side dish.

Preperation | 15 min

Cooking | 10 - 20 min

Servings | 2 - 4


1 – 1.5 lbs baby Yukon Gold potatoes (or any small potato)

 2 Tbsp Holiday Herb Duck Phat plus 2 teaspoons

 2 Tbsp chopped Parsley

 Salt and pepper to taste


Finish with more flavor

 More fresh herbs, like dill, sage, or thyme

 Squeeze of a fresh lemon 

 Dijon mustard


  1. Boil potatoes in salted water until fork tender.

  2. Strain water and spread on sheet tray to allow to air dry, then cut them in half.

  3. Heat Holiday Herb Duck Phat in nonstick or cast-iron skillet.

  4. Place potatoes cut side down and cook until brown.

  5. Finish with chopped parsley, any or all of the suggestions above, and remaining Holiday Herb Duck Phat.

Don't Forget The Phat


Holiday Herb Duck Phat

With fresh shallots, garlic, thyme and black pepper, Duck Phat Holiday Herb combines all the rich, layered flavors of a traditional holiday dinner.

Learn More



Chili Duck Phat

Bringing the bold heat of chiles de árbol, Chili Duck Phat packs a potent, yet balanced punch, perfect for spicing up any dish.

Learn More