Norecipes - Elevating Everyday Meals

menu icon
go to homepage
  • Start Here
  • Recipes
  • Ingredients
  • About
subscribe
search icon
Homepage link
  • Start Here
  • Recipes
  • Ingredients
  • About
×
Home ► Recipes ► American

Duck Fat Smashed Potatoes

Updated: 11.10.23 | Marc Matsumoto | 53 Comments

Not enough ratings yet
This easy side features crispy skinned potatoes with soft flavorful interiors. The trick is to boil the potatoes in salted water before smashing them and frying them in duck fat.
Recipe
Golden, crispy Duck Fat Smashed Potatoes with their creamy centers peeking out from cracks in the skin.

There are few things simpler and more magical than fried potatoes. The perfect french fry, crisp on the outside, and piping-hot and pillowy on the inside, can be an ethereal experience. Unfortunately, for many, it's an experience that's only had in a restaurant (usually of the fast food variety). Restaurant fries give fried potatoes a bad name, running the gamut from chewy boot-leather salt-lick, to flavorless and limp grease-stick.

So what do you do when you're craving good fried potatoes, but don't want to create a gallon of waste oil? Well, if you happen to have some rendered duck fat sitting around, you can make these duck fat smashed potatoes. They're easy to make and you only need a smidgen of fat to get the perfect fried potato.

A pan of smashed potatoes frying in duck fat.

First the potatoes are boiled in liberally salted water, before they are lovingly smashed into thick patties. The boil in the briny water cooks the potatoes through, while infusing just the right amount of salt into each spud. Then a fry in a puddle of duck fat imbues the rich, meaty essence of duck into each tater, while crisping up the skin into a crackling shell. Duck Fat Smashed Potatoes are a marriage of two culinary powerhouses: potato and duck fat. How could this not be Heaven?

I could turn these into a meal by themselves, but they also make the perfect side. A piece of pan-fried fish or a seared steak would be perfect to balance their carb-y richness. Or make these Duck Fat Smashed Potatoes the focal point of your plate and add a side of Marinated Mushrooms, Chinese Tomato Egg Stir Fry, or Tomato Cucumber Salad. They're wonderful with a little Maldon sea salt sprinkled on top, but if you feel the need to get fancy, you could top them with a garlic alioli, or serve them with a side of sour cream and Thai sweet chili sauce.

📖 Recipe

Duck Fat Smashed Potatoes

Not enough ratings yet
Print Pin

Units

Ingredients 

  • 12 whole baby Yukon Gold potatoes (washed)
  • salt (for water)
  • ½ duck fat (or lard)

Instructions

  • Add the whole potatoes to a large pot and cover with a few inches of water. Pour salt into the water until it tastes like the sea. Cover and bring the water to a boil. Remove the lid and simmer until you can pass a fork through the potato. Drain the potatoes and let the residual heat dry the skins (you'll notice the skin start to turn white as the salt crystalizes).
  • Using the flat side of a chef's knife (or the bottom of a plate), gently smash the potatoes so they are about ¾" thick. In a cast iron skillet, heat the duck fat until hot, then add the potatoes in a single layer. Fry until they potatoes are brown and crispy on one side, then use tongs to flip them and brown them on the other side.
  • Drain on a paper towel lined rack and serve immediately.
Recipes in your inboxDon't miss out SIGN UP!

Comments

    3 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Marilia says

    April 03, 2012 at 3:14 pm

    And I thought I was the only person to ever figure out this fantastic recipe.  Although I do add sliced garlic and shallots and dry thyme to the duck fat first then add the potatoes.  Soooo good.

    Reply
  2. Heather says

    October 22, 2011 at 7:44 pm

    All I can say is - thank you! Perfect first recipe to try out my newly acquired duck fat!!

    Reply
  3. diane says

    April 26, 2011 at 12:09 am

    funny - not the potatoes they were yummy! it was just funny that i had these yukon pototoes that i didn't know what to do with and some duck fat that was a gift just dying to be used...and here was the recipie! easy....and delish! i can only say that they taste better serves right away, or soon thereafter....i reheated the leftovers and they weren't quite as good.......but great taste and great recipe......call it tapas and impress your family!!!

    Reply
  4. Grover says

    January 27, 2011 at 11:40 pm

    Olive oil works great too with the bonus that it's heart smart!

    Reply
  5. rabbittrick says

    September 01, 2010 at 7:17 am

    days like these I thank god for the invention of the handy OMG. says everything with so little.

    Reply
  6. thepinkpeppercorn says

    May 30, 2010 at 2:38 am

    These ARE the perfect fried potato! Now how come I don't actually have any duck fat in the house right now. SHOOT!

    Reply
  7. thepinkpeppercorn says

    May 29, 2010 at 9:38 pm

    These ARE the perfect fried potato! Now how come I don't actually have any duck fat in the house right now. SHOOT!

    Reply
  8. Marc Matsumoto says

    May 25, 2010 at 7:21 am

    I just roast a duck once or twice a year and it usually produces enough fatto last at least 6 months (it keeps forever in the freezer).

    Reply
  9. Marc Matsumoto says

    May 25, 2010 at 2:21 am

    I just roast a duck once or twice a year and it usually produces enough fatto last at least 6 months (it keeps forever in the freezer).

    Reply
  10. tasteofbeirut says

    May 24, 2010 at 12:09 pm

    What a fantastic method; I knew they used duck fat a lot in France and goose fat, but in the US, do you make your own? I wish I could buy it!

    Reply
  11. Foodie in Denial says

    May 22, 2010 at 3:13 am

    I just made these today. So delicious and easy!

    Reply
  12. deana@lostpastremembered says

    May 21, 2010 at 4:14 pm

    Brilliant recipe and boy do I have duck fat... a cup or so in the freezer... can't wait to try it!!!

    Reply
  13. deana@lostpastremembered says

    May 21, 2010 at 11:14 am

    Brilliant recipe and boy do I have duck fat... a cup or so in the freezer... can't wait to try it!!!

    Reply
  14. Shanti says

    May 20, 2010 at 7:41 pm

    Heaven help me! That looks so delicious and you're right! So simple! Yum!

    Reply
  15. Shanti says

    May 20, 2010 at 2:41 pm

    Heaven help me! That looks so delicious and you're right! So simple! Yum!

    Reply
  16. lalaine says

    May 18, 2010 at 10:39 am

    I've tried duck fat with french fries and oh! Were they good! Can't wait to try your recipe, less fuss.Thnaks for sharing.

    Reply
  17. lalaine says

    May 18, 2010 at 5:39 am

    I've tried duck fat with french fries and oh! Were they good! Can't wait to try your recipe, less fuss.Thnaks for sharing.

    Reply
  18. Sam says

    May 06, 2010 at 8:19 am

    OK, these really piqued my interest. So I went out to a real meat counter (not safeway), and got some duck fat. I used smallish-medium sized yukon-golds cut in half. I cooked them the way shown, sprinkled them with a little lawrys and served some sour cream on the side.Best potatoes ever. the wife and I finished off what I as hoping to be 3-4 servings along with the rest of dinner (they never would have been as good leftover.)now I understand the obsession with duck fat people have.

    Reply
  19. Sam says

    May 06, 2010 at 3:19 am

    OK, these really piqued my interest. So I went out to a real meat counter (not safeway), and got some duck fat. I used smallish-medium sized yukon-golds cut in half. I cooked them the way shown, sprinkled them with a little lawrys and served some sour cream on the side.Best potatoes ever. the wife and I finished off what I as hoping to be 3-4 servings along with the rest of dinner (they never would have been as good leftover.)now I understand the obsession with duck fat people have.

    Reply
  20. ForensicMama says

    May 02, 2010 at 7:04 am

    I have had a similar recipe with olive oil & parmesan cheese. Fab.

    Reply
  21. danielle_bonvivant says

    April 28, 2010 at 8:47 pm

    Duck fat and potatoes are truly a match made in heaven. Love it!

    Reply
  22. Carolyn Jung says

    April 28, 2010 at 8:43 am

    Knowing you, I'm sure you DO always have rendered duck fat lying around. I make potatoes like this, but use olive oil. Obviously, I need to get with the program and start using the GOOD STUFF. I'll have to roast some ducks this weekend to get my liberal supply of fat ready. 😉

    Reply
  23. Carolyn Jung says

    April 28, 2010 at 3:43 am

    Knowing you, I'm sure you DO always have rendered duck fat lying around. I make potatoes like this, but use olive oil. Obviously, I need to get with the program and start using the GOOD STUFF. I'll have to roast some ducks this weekend to get my liberal supply of fat ready. 😉

    Reply
  24. We Are Never Full says

    April 28, 2010 at 1:40 am

    i remember a few years ago when that pioneer woman blog made the food blog world go cuckoo for cocopuffs over these smashed potatoes. i didn't want to believe that they were actually that freaking amazing - so what? they are just smashed? and then i made them one night and kind of got how that soft interior and that super crispy exterior is what made everyone cuckoo - i got it. adding the duck fat just brings it to another level, marc. i think my head just exploded.

    Reply
  25. We Are Never Full says

    April 27, 2010 at 8:40 pm

    i remember a few years ago when that pioneer woman blog made the food blog world go cuckoo for cocopuffs over these smashed potatoes. i didn't want to believe that they were actually that freaking amazing - so what? they are just smashed? and then i made them one night and kind of got how that soft interior and that super crispy exterior is what made everyone cuckoo - i got it. adding the duck fat just brings it to another level, marc. i think my head just exploded.

    Reply
  26. manggy says

    April 27, 2010 at 4:10 pm

    OH MAN! What a day to have *only* oil and no duck fat!! (shakes fist) MARCCC!!!

    Reply
  27. joannova says

    April 27, 2010 at 4:31 am

    What an interesting idea and by par-boiling them first, you use a lot less oil (or duck fat) than if you were deep frying them. I'm going to try it but probably without the duck fat.

    Reply
  28. Muneeba says

    April 27, 2010 at 4:17 am

    Oh lord, potatoes AND duck fat??? I'm getting hungrier by the second just looking at your pics!!!

    Reply
  29. innbrooklyn says

    April 27, 2010 at 2:31 am

    i just happen to have some duck fat in the fridge waiting for me... i'll be picking up some potatoes this week for sure!!

    Reply
  30. Claudia says

    April 27, 2010 at 2:28 am

    You got me with that comment about needing only a smidge of fat. I love potatoes fried in duck fat and will try this smashing method. Good tip Marc.

    Reply
  31. Rachel(Short[dis]Order Cook) says

    April 27, 2010 at 2:19 am

    I have a big chunk of duck fat sitting in my freezer right now. I've been waffling on how to use them. I didn't like my last attempt at duck fat potatoes (that was the fault of the cook and not the duck fat) and was afraid to retry. Duck fat makes excellent fried green tomatoes. I'm thinking I should give your boil-and-smash method a try.

    Reply
  32. Marilia says

    April 27, 2010 at 1:37 am

    Good to see you frying in your cast iron skillet that gives you that nice crispy, crunchy skin. Like the way they look like discs! Instead of frying, I parboil then roast the potatoes in the oven and add rosemary or whatever herbs I have on hand.

    Reply
  33. Marc Matsumoto says

    April 27, 2010 at 12:56 am

    It also works with butter or or olive oil. Love the idea of addingsome truffle oil at the end though!

    Reply
  34. Tiny Urban Kitchen says

    April 27, 2010 at 12:16 am

    Love it! And i have some little potatoes at home that I think I might just try using this method. I don't have duck fat at home, so maybe I'll have to spice it up with some rosemary and truffle oil.

    Reply
  35. Janet says

    April 26, 2010 at 11:34 pm

    These are simply amazing, wow! I love it- 3 ingredients to gourmet!

    Reply
  36. joannova says

    April 26, 2010 at 11:31 pm

    What an interesting idea and by par-boiling them first, you use a lot less oil (or duck fat) than if you were deep frying them. I'm going to try it but probably without the duck fat.

    Reply
  37. Muneeba says

    April 26, 2010 at 11:17 pm

    Oh lord, potatoes AND duck fat??? I'm getting hungrier by the second just looking at your pics!!!

    Reply
  38. barbarakiebel says

    April 26, 2010 at 10:29 pm

    I've made these for year always using a combination of olive oil and butter; duck fat sounds decadently good!

    Reply
  39. Livia says

    April 26, 2010 at 10:22 pm

    You weren't kidding about the gently smashing. So 4 patties and one mashed later - they were every bit as delicious as promised. Well, possibly they could have been even better if I'd had duck fat, but this was also the perfect way to use up the fat leftover from the last time I roasted a chicken and I'd had hanging around without a purpose.Thank you very much for the timely suggestion.

    Reply
  40. innbrooklyn says

    April 26, 2010 at 9:31 pm

    i just happen to have some duck fat in the fridge waiting for me... i'll be picking up some potatoes this week for sure!!

    Reply
  41. Rachel(Short[dis]Order Cook) says

    April 26, 2010 at 9:19 pm

    I have a big chunk of duck fat sitting in my freezer right now. I've been waffling on how to use them. I didn't like my last attempt at duck fat potatoes (that was the fault of the cook and not the duck fat) and was afraid to retry. Duck fat makes excellent fried green tomatoes. I'm thinking I should give your boil-and-smash method a try.

    Reply
  42. Marc Matsumoto says

    April 26, 2010 at 7:56 pm

    It also works with butter or or olive oil. Love the idea of addingsome truffle oil at the end though!

    Reply
  43. Tiny Urban Kitchen says

    April 26, 2010 at 7:16 pm

    Love it! And i have some little potatoes at home that I think I might just try using this method. I don't have duck fat at home, so maybe I'll have to spice it up with some rosemary and truffle oil.

    Reply
  44. ilinap says

    April 26, 2010 at 6:47 pm

    I'm thinking some crumbled stilton or bleu cheese on top would be decadent.

    Reply
  45. barbarakiebel says

    April 26, 2010 at 5:29 pm

    I've made these for year always using a combination of olive oil and butter; duck fat sounds decadently good!

    Reply
  46. Livia says

    April 26, 2010 at 5:22 pm

    You weren't kidding about the gently smashing. So 4 patties and one mashed later - they were every bit as delicious as promised. Well, possibly they could have been even better if I'd had duck fat, but this was also the perfect way to use up the fat leftover from the last time I roasted a chicken and I'd had hanging around without a purpose.Thank you very much for the timely suggestion.

    Reply
  47. ilinap says

    April 26, 2010 at 1:47 pm

    I'm thinking some crumbled stilton or bleu cheese on top would be decadent.

    Reply
  48. feeding maybelle says

    April 26, 2010 at 12:30 pm

    my my, you live a delicious life.

    Reply
  49. Miriam/The Winter Guest says

    April 26, 2010 at 7:18 am

    O la la... anything is delicious fried in duck fat...

    Reply
  50. heather says

    April 26, 2010 at 4:58 am

    i've had the good fortune to have this once when we were able to procure some duck fat from a cheese shop in minneapolis. drool.cheers,*heather*

    Reply
  51. cathy x. says

    April 26, 2010 at 12:22 am

    mmmm nothing beats chips cooked in duck fat! especially when leave the potatoes to dry out in the fridge for an hour before frying them so you get that really intense crust :P**

    Reply
  52. heather says

    April 25, 2010 at 11:58 pm

    i've had the good fortune to have this once when we were able to procure some duck fat from a cheese shop in minneapolis. drool.cheers,*heather*

    Reply
  53. chef E says

    April 25, 2010 at 11:02 pm

    Love this, love it love it!

    Reply
Marc Matsumoto

Welcome!

I’m Marc Matsumoto, a former chef raising a family in Tokyo, Japan. I believe anyone can become a great cook with the right ingredients and a few techniques, so I created No Recipes to help you unlock your culinary potential!

Start Here

Check out my member site for access to my secret stash of easy original recipes that I cook for my family!

Take a Peak →

Trending Recipes

  • A plate of homemade Japanese yakisoba (stir-fried ramen noodles) with pork cabbage, onions and benishoga (red pickled ginger).
    Yakisoba
  • Closeup of a plate of homemade California rolls filled with crab, avocado and cucumber wrapped in tangy sushi rice and nori.
    California Roll
  • Black Pepper Beef is a classic Chinese stir-fry made with beef, onions, and peppers.
    Black Pepper Beef
  • With spaghetti and spicy cod roe in a creamy sauce, this Mentaiko Pasta is a classic Japanese-Italian mashup that's as easy to make as it is delicous.
    Creamy Mentaiko Pasta
  • Salmon Onigiri split in half showing tender salted salmon flakes wrapped in a fluffy layer of Japanese short grain rice.
    Salmon Onigiri
  • Easy onigiri rice ball recipe stuffed with a delicious mix of canned tuna, mayonnaise and soy sauce.
    Tuna Mayo Onigiri

Trending Categories

  • Easy Japanese Recipes
  • Ramen
  • Summer
  • Japanese (Modern)
  • Japanese (Traditional)
  • Japanese (Chinese)

Footer

About

  • About
  • Help Me
  • Hire Me
  • Photography
  • FAQs

Connect

  • Email Updates
  • Contact

Legal

  • Privacy Policy
  • Cookie Policy

Copyright © 2024 Marc Matsumoto. All rights reserved

  • Facebook
  • X
  • Pinterest
  • Email
  • Reddit
  • Flipboard

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.