Duck Fat Smashed Potatoes
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Duck Fat Smashed Potatoes
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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.
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Ingredients
- 12 whole Yukon Gold potatoes washed, baby
- 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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Overall Rating
3
2 reviews
Average
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