Duck Fat Smashed Baby Potatoes | Recipeish | Gustus Vitae

  • Yield: Should serves 4, but realistically 2 people will devour this.
  • Time: About 2.5 hours.
  • Storage Notes: That will not be a problem.
  • Difficulty: Easy.

We love that duck fat is increasingly easy to find, and were inspired to make these after happily spotting a store-brand jar next to the olive oil that we were originally out to get. These are simple to make and unbelievably delicious - crunchy as a chip, with a creamy interior and an impossibly decadent flavor. Make these.  


  • Bring a large pot of water to a rolling boil, salting with kosher sea salt.
  • Slice potatoes in half, then toss in and cook until a fork can pass easily through - about 20 minutes.
  • Drain, and allow to cool.
  • Preheat oven to 400F.
  • On a baking tray, arrange potatoes, skin side up, as evenly spaced as you can.
  • Using the back of fork, press each down about 3/4ths of the way, smashing them while keeping them in one piece.
  • Spoon duck fat over each potato. There will be run off - that's fine.
  • Generously coat with All Purpose Umami Seasoning.
  • Pop in the oven, and cook for 30 minutes.
  • Remove, and using a spatula, flip potatoes. Return to the oven, and cook for a further 30 minutes.
  • Remove, and flip again. Crank up the heat to 500, and give them a further 20 minutes, or until they look extremely browned.
  • Remove and serve with ketchup for dipping, and devour.