Duck Fat Tater Tots


  • 3 russet Idaho® potatoes, 1 quart shredded
  • 2 cups of duck fat*


  1. In a medium to large saucepan, combine potatoes and fat.
  2. Stir on low heat (250-300°F) for about 5 minutes. Do not overcook
  3. Strain potatoes from fat – keep leftover fat for another use.
  4. Transfer to a plastic-lined sheet tray and cover with plastic.
  5. Press with another tray on top and chill overnight.
  6. Cut to the desired size and toss in the freezer until frozen solid.
  7. Fry in 325°F oil (I used rice oil), making sure not to overfill the pot.
  8. Fry until golden brown and enjoy.

For Green Goddess Sauce go to @acooknamedmatt You Tube for recipe:


* Other fats like butter or pork can be used. 

Print Recipe

Yield: Varies on size, up to 10

Matt Broussard
A Cook Named Matt

Share this Recipe