Next question: What’s the best fat to use? People often tout the awesomeness of duck fat with potatoes, and for good reason: it tastes awesome Duck fat has a distinct richness and aroma that gets absorbed very easily into the surface of a spud On top of that, it’s got plenty of saturated fat and a high smoke point, which makes it an ideal medium for crisping up fried or roasted foods (In general, the higher the saturated fat content of an oil, the more efficiently it’ll crisp foods.) Can’t get duck fat? Well, turkey fat or chicken fat collected from roasted birds will do just fine ... into the surface of a spud On top of that, it’s got plenty of saturated fat and a high smoke point, which makes it an ideal medium for crisping up fried or roasted foods (In general, the higher the saturated fat content of an oil, the. .. or roasted foods (In general, the higher the saturated fat content of an oil, the more efficiently it’ll crisp foods .) Can’t get duck fat? Well, turkey fat or chicken fat collected from roasted...Next question: What’s the best fat to use? People often tout the awesomeness of duck fat with potatoes, and for good reason: it tastes awesome