Smashed and Roasted Potatoes in Duck Fat
Smashed Potatoes are baby potatoes that are boiled first and then smashed onto a baking sheet, drizzled with olive oil, herbs and baked until they are brown and crispy. This recipe uses duck fat that you can find in your butcher's fridge. Alternatively, you can save your duck fat from duck confit. Duck fat will keep in the fridge for up to six months. A delicious side dish and wonderful with mayo or aioli.
Pre-heat oven to 400 F
Line a cookie sheet with parchment paper
2 Dozen baby potatoes, try Boomer Gold
1/4 Cup Melted Duck Fat
Sea salt flakes
Fresh pepper and a dash of smoked paprika
Boil/simmer 2 dozen baby potatoes until tender or just done. Do not over cook. Strain and put potatoes in large bowl to cool. You can do this step an hour or so before baking them to save time.
When potatoes are cool, line a baking sheet with parchment paper, and place potatoes on top. With a fresh paper towel, smash each potato until it is flat on the sheet.
Sprinkle seasonings on the potatoes. Then drizzle the melted duck fat over the potatoes.
Bake at 400 F for about 20 minutes. Then flip the potatoes and bake for an additional 20 minutes, or until they are crispy enough for your liking!
Leave yourself about an hour to prepare these, not including the boiling time for the potatoes.
Enjoy! These are delicious with any meal, beef, pork or fish.