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    Home » Recipes » American

    Updated: Jun 7, 2022 by Marc · 53 Comments

    Duck Fat Smashed Potatoes

    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 Pin

    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 smashed potatoes. They're easy to make and you only need a smidgen of fat to get the perfect fried potato.

    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 duck fat imbues the rich meaty essence of duck into each tatter while crisping up the skin into a crackling shell.

    I could turn these into a meal by themselves, but they also make the perfect side. 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

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    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.
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      Recipe Rating




    1. 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
    2. 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
    3. danielle_bonvivant says

      April 28, 2010 at 8:47 pm

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

      Reply
    4. ForensicMama says

      May 02, 2010 at 7:04 am

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

      Reply
    5. 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
    6. 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
    7. 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
    8. 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
    9. Shanti says

      May 20, 2010 at 2:41 pm

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

      Reply
    10. Shanti says

      May 20, 2010 at 7:41 pm

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

      Reply
    11. 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
    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. Foodie in Denial says

      May 22, 2010 at 3:13 am

      I just made these today. So delicious and easy!

      Reply
    14. 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
    15. 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
    16. 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
    17. 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
    18. 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
    19. 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
    20. Grover says

      January 27, 2011 at 11:40 pm

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

      Reply
    21. 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
    22. 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
    23. 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
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