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.
Potato, Poultry, Vegetable
Dairy-Free, Gluten-Free, Low Sugar
12wholebaby Yukon Gold potatoes(washed)
1/2duck fat(or lard)
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 3/4" 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.