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.
- 10-12 baby potatoes
- 1/3 jar duck fat, or around 5oz
- All Purpose Umami Seasoning
- Ketchup for dipping
- 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.