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.

Course Sides

Cuisine American

Level Beginner

Main Ingredient Potato, Poultry, Vegetable

Diet Dairy-Free, Gluten-Free, Low Sugar

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 421kcal

Ingredients

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

Grams + US Cups - US Standard

Instructions

Add the 12 whole baby Yukon Gold 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).
12 whole baby Yukon Gold potatoes, salt
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 ½ tablespoon duck fat until hot, then add the potatoes in a single layer.
½ tablespoon duck fat
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.

Nutrition