Serves 4-6
Author note: Duck fat may be solid or liquidy. If the duck fat is solid, gently warm and melt. If duck fat is inaccessible, extra-virgin olive oil is a suitable replacement.
4 tablespoons duck fat
2 teaspoons kosher salt
2 tablespoons fresh thyme leaves, chopped
black pepper, to taste
3 lbs small round potatoes (new, gold or Dutch)
1 tablespoon extra-virgin olive oil
Heat the oven to 425 degrees.
In a large pan, boil the potatoes until they are easily pierced with a fork, about 20-25 minutes.
While the potatoes cook, and in a large bowl, combine the duck fat, salt, thyme and pepper.
Strain the cooked potatoes from the water. Place the potatoes in the duck fat herb mixture. Toss and stir to coat the potatoes. With a slotted spoon, place the potatoes on a rimmed baking sheet (for easy clean-up line the baking sheet with foil).
With the back of a spatula, or a large spoon, press down on the center of the potatoes until they are “smashed.” Continue to do this with every potato.
Add 1 tablepsoon of olive oil to the duck fat mixture. Whisk well. Drizzle the mixture on top of the potatoes. Place in the oven and roast for 20 to 25 minutes, or until the tops are crispy. Serve warm.