Duck Fat Smashed Potatoes
Recipe GLPR7c39572c70459b
Tender baby Yukon Gold potatoes are boiled in well-salted water, then hand-smashed and pan-fried in rich duck fat until golden and crispy on both sides. A simple French-inspired preparation that celebrates the natural creaminess of the potatoes and the deep flavor of rendered duck fat.
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Ingredients
12 baby Yukon Gold potatoes, washed
Sea salt for cooking water
1/2 tablespoon duck fat
Directions
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.
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.
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.
