Duck Fat Roasted Smashed Potatoes
Enjoy crispy perfection with these Duck Fat Roasted Smashed Potatoes, baked until golden, crunchy.
Serves 4
Effort: Easy/ Moderate
Preparation time: 15 minutes
Cooking time: 50 minutes
Gluten free
Ingredients
- 1.5 of small-to-medium potatoes
- Rock salt
- 1 jar of duck fat, warmed for easy drizzling
Instructions
- Clean the potatoes, removing any dirt or sprouting areas. Place them in a large Dutch oven or soup pot.
- Fill the pot with water until the potatoes are covered by 1 inch of additional water. Bring to a boil over medium-high heat and cook until the potatoes are easily pierced by a fork (around 20 minutes for smaller potatoes and 25 minutes for medium-sized ones).
- Drain the potatoes in a colander and let them cool for about 5 minutes.
- Place the potatoes on a lined baking sheet and gently smash each one to a height of about ½ inch using a potato masher or serving fork.
- Drizzle the warm duck fat (about 1 tsp per potato) over the smashed potatoes and sprinkle each one with rock salt.
- Bake until the potatoes are golden on the edges (25 to 30 minutes). Serve immediately.
Hints & tips
No duck fat - Olive oil can be used as a substitute for duck fat. They wont get as crispy texture but will still be delicious.
Serving size - The recipe can be doubled for larger servings and leftovers will reheat well.
Prepare in Advance - Boil the potatoes as instructed and cool them in the fridge until you're ready to bake. Smashing them while cold is a bit easier too.