Directions

1. 1

   Place the washed potatoes in a large pot and cover generously with cold water. Add sea salt to the water until it tastes noticeably salty, like seawater. Cover the pot with a lid and bring to a rolling boil. Remove the lid, reduce heat, and simmer gently until the potatoes are completely tender and easily pierced with a fork, about 8 minutes. Drain the potatoes thoroughly and arrange them on a clean kitchen towel or paper towels. Allow the residual heat to dry the skins; you will see white salt crystals form on the surface as they cool slightly.

2. 2

   Using the flat side of a chef's knife or the bottom of a sturdy plate, gently press down on each potato to flatten it to about 3/4 inch thick. Be gentle to preserve some of the potato structure. Heat the duck fat in a cast iron skillet or heavy-bottomed pan over medium-high heat until shimmering and hot. Carefully add the flattened potatoes in a single layer without crowding the pan.

3. 3

   Fry the potatoes undisturbed until the bottom side turns golden brown and crispy, about 3 to 4 minutes. Using tongs, carefully flip each potato and fry the second side until equally golden and crispy, another 2 to 3 minutes. Transfer the potatoes to a paper towel-lined plate to drain any excess fat. Serve immediately while still warm and crispy.