Super Easy Party Snacks: Potatoes in Duck Fat with Green Goddess Dip

Potatoes Roasted in Duck Fat with a side of Creamy Green Goddess dip

My daughter’s special treat spot when she gets straight A’s is The Melting Pot, a fondue restaurant that’s fun to visit as long as you only go every now and again. Fondue is a lengthy and communal experience and everyone can have their food just the way they like it. It’s a great family experience. What’s funny is I always leave a fondue evening overly full and I’m not always sure why. I do think I’ve found one of the culprits though: potatoes with green goddess dip. I often find myself eschewing the duck or tenderloin on my plate for tender potatoes dipped in their creamy Green Goddess sauce (which is much too thick to be a sauce, for the record). For this dish I’ve attempted to recreate the Melting Pot sauce and I’ve roasted the potatoes in duck fat because they are just so much better that way (try it, you’ll thank me).

My version of the dip uses a mixture of cream cheese (which my research says is the key to their sauce) and Fage Greek yogurt for extra tanginess. While traditional Green Goddess dressing has a slew of herbs added to it, for simplicity I’ve stuck with chives and parsley. A bit of shallot in the background adds a hint of onion and garlic without being overpowering. These potatoes are great for just about any party, from a holiday buffet to a football watching party. The recipe scales well, so you can make this for a crowd and it’s budget-friendly too.

Recipe: Potatoes in Duck Fat with Green Goddess Dip


  • Difficulty: Easy
  • Makes: 36 servings (for 9-12 people)
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes


  • 3 Tbps. duck fat
  • 1 lb. size C red potatoes (aka new potatoes)
  • 2 tsp. olive oil
  • 1 medium shallot, minced
  • 3 oz. cream cheese, softened
  • 3 oz. fat free Greek yogurt (Fage recommended)
  • 3 Tbsp. chopped parsley
  • 1 Tbsp. chopped fresh chives


  1. Drop the duck fat into a cast iron skillet or other heavy-duty oven-safe skillet.
  2. Place the skillet in the oven and heat to 425 degrees so the fat can melt while the oven comes to temperature.
  3. Wash the potatoes and halve or quarter them into bit-size pieces.
  4. When the oven is at temperature, pull the skillet out and add the potatoes. Toss the potatoes well with the fat so they are evenly coated.
  5. Return the pan to the oven and cook the potatoes for 20-25 minutes or until the potatoes are nicely browned. In the mean time, make the dip.
  6. Heat the olive oil in a small sauté pan over medium-high heat. Add the shallots and cook until tender but not brown, about 5 minutes. Transfer to a bowl to cool.
  7. Combine the cream cheese and yogurt in a medium bowl and stir to combine. You can add a little milk to thin the mixture out if you’d like.
  8. Add the shallots, parsley, and chives to the cheese and yogurt mixture. Stir to combine. Transfer the dip to a bowl and chill until ready to serve.
  9. When the potatoes are done, transfer to a platter and serve with the dip.

Recipe for Success

  • Duck fat really makes these potatoes something special but bacon grease or olive oil will work just as well. If you use a fat that is liquid at room temperature like olive oil, toss it with the potatoes before adding them to the hot skillet instead of adding it to the skillet when you first put it in the oven.
  • A store-bought green onion dip will work as a substitute for the green goddess if you’re in a hurry.
  • You can make the dip up to 24 hours in advance.

1 Comment

  1. Have you done any sniliag since then? Too bad I didn’t know you when I had my Fireball at the Nepean sniliag club. Experienced (Chinese) sailors are hard to come by in Ottawa :O

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