Duck Fat Smashed Roasted Potatoes

• Meat

  • 1/4 cup Duck fat

• Produce

  • 6 Yukon gold medium sized potatoes, yellow

• Baking & Spices

  • 1 Black pepper, freshly-cracked
  • 1 Maldon salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Other

  • 1 teaspoon dry thyme or 1 tablespoon fresh

Found on chezus.com

Ingredients

• 6 - 8 yellow yukon gold medium sized potatoes
• 1/4 cup olive oil
• 1/4 cup duck fat
• 1 teaspoon dry thyme or 1 tablespoon fresh
• maldon salt
• freshly cracked black pepper

Directions

• Preheat oven to 425.
• Wash potatoes, and wrap in foil.
• Place on the racks in the oven. Bake for 40 - 50 minutes. You want the potatoes to be baked but still a little firm.
• While the potatoes are baking, add the olive oil, duck fat and thyme to a small saucepan. Gently heat for 2 minutes over low heat. DO NOT BOIL.
• Remove from the heat and set aside.
• Remove the potatoes from the foil and place on a baking sheet that has been drizzled with olive oil.(sometimes I bake the potatoes to this point, early in the day, and then continue the next steps about 45 minutes before dinner)
• Turn up the oven heat to 450.
• Using a clean flour sack, lightly press down on each potato to smash.
• Pour half of the duck fat mixture over the potatoes. Bake from 15 minutes.
• Remove from the oven, and flip over. It is okay if they break a part a little. I use both hands to make the process easier.
• Pour the remaining duck fat over the potatoes. Bake for another 15 minutes.
• Remove from the oven.
• Sprinkle with salt and pepper.
• Serve.
• Eat.