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Duck Fat Smashed Potatoes

Servings: 6

Ingredients

  • 3 1/2 tablespoons duck fat
  • 1 1/2 tablespoons fresh rosemary leaves, chopped
  • 1 1/2 tablespoons fresh thyme leaves, chopped
  • 2 teaspoons kosher salt
  • 28 ounces or 2 lbs Tasteful Selections Honey Gold Potatoes

Instructions

  • Heat the oven to 400 degrees.
  • Place the potatoes in a large saucepan and fill with enough water to cover the potatoes. Place on the stovetop. Bring the potatoes to a boil and cook until the potatoes are easily pierced with a fork, about 20-25 minutes.
  • Meanwhile, in a large bowl, combine the duck fat, rosemary, thyme and salt. Set aside.
  • 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.
  • Drizzle the leftover duck fat, herb and salt mixture on top of the potatoes. Place in the oven and roast for 15 minutes, or until the tops are slightly crispy. Serve immediately.

Notes

Duck fat can be purchased at specialty cooking stores, like Williams-Sonoma or Sur La Table. Some grocery stores and local markets also carry duck fat, but call to confirm that it’s in stock. If duck fat is difficult to get ahold of substitute with extra-virgin olive oil.