Duck fat will change your life! Ok, maybe not your love life, but it will definitely change your cooking life! We love using duck fat for many reasons. Mainly because it’s out of this world incredibly rich and tasty on the flavor scale, but also because it’s actually one of the healthiest animal fats that you can eat. Low in saturated fat and high in unsaturated fat, duck fat can be cooked at high temperatures without smoking or creating toxic nastiness in your food, making it perfect for roasting, searing, and frying. Pick some up at your local butcher shop, health food store, or any specialty food store, and of course, online. We love EPIC’S Cage Free Duck Fat and use it just like butter, olive oil, or bacon fat to fry eggs, roast meats and vegetables, and in this case, slather on top of potatoes. You’re going to love these crispy-smashed garlic and thyme-infused duck fat potatoes alongside your favorite salads, grilled meats, or fish, or eaten straight-up as is with nothing else and for no other reason, but to enjoy the simplicity of a deliciously crispy potato.
Prep time: 20 minutes
Cook time: 40 minutes
Serves 6
Ingredients:
1 ½ pounds baby potatoes
Maldon sea salt flakes
¼ cup warmed duck fat or extra-virgin olive oil
2 cloves garlic, smashed
3 thyme sprigs
Instructions:
Note: If the duck fat is in a solid state, warm it up in the microwave, or in a small saucepan on the stove top. Extra-virgin olive oil works beautifully as an alternative in this recipe.
Combine the warmed duck fat (or olive oil), garlic, and thyme sprigs in a small bowl or saucepan and set aside. For maximum flavor, this can be done several hours ahead.
Preheat oven to 450℉
Place the potatoes in a large saucepan and cover with an inch or two of cold water. Add one tablespoon of kosher salt, and bring to a gentle simmer. Cook for 10-15 minutes, or until just tender when pierced with a fork, paring knife, or skewer. The utensil should slide in and out with little resistance.
Drain the potatoes well and rinse under cold water to cool them down slightly.
Lay a clean dish towel on the counter and fold another dish towel into quarters. Using the folded dish towel as a cover, gently press down on each potato using the palm of your hand to flatten it to a thickness of about ½ inch.
Using a spatula, transfer each smashed potato to an oiled baking tray. The potatoes can be made a day ahead up to this point and stored in the fridge.
When ready to bake, brush each potato with the garlic and thyme-infused duck fat (or olive oil) and season generously with Maldon flaky sea salt. Roast the potatoes for 15-25 minutes, or until crispy and golden brown around the edges. Serve immediately.