Duck Fat Smashed Potatoes
Recipe type: Side Dish
Yield: Serves 4-6
  • 2 pounds mini potatoes, scrubbed
  • 1 tablespoon plus 1 1/4 teaspoons kosher salt
  • 3 tablespoons duck fat, at room temperature
  • 1 teaspoon minced thyme, plus a few sprigs for garnish
  • 1/2 teaspoon freshly ground black pepper
  1. Preheat the oven to 425°F.
  2. Add the potatoes to a pot with 1 tablespoon salt; cover with about 1 inch of water. Bring to a boil, reduce heat to low to maintain a simmer, and simmer for about 5 minutes, or until easily pierced with a paring knife, but the center is still firm.
  3. Whisk together the remaining 1 1/4 teaspoons kosher salt, duck fat, thyme, and black pepper in a large mixing bowl.
  4. Thoroughly drain the potatoes and then toss with the duck fat and seasonings.
  5. Add the potatoes to a half-sheet pan and gently smash using the flat side of a bench scraper or a meat pounder. Roast for about 25 minutes, or until the bottoms are brown. Flip the potatoes and cook for another 15 to 20 minutes, or until deeply browned and crisp-edged.
Small Yukon Gold potatoes can be substituted (quarter them before boiling), but won't keep their shape quite as well when smashed as mini potatoes will. Look for duck fat at butcher shops or specialty grocers (it's often sold frozen) or source it online. To make this recipe vegetarian, substitute a high-heat-tolerant oil like peanut or rice bran oil.
Recipe by A Modest Feast at