Duck-Fat Potatoes for Two
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound very small Yukon gold or other yellow-fleshed potatoes
- Coarse kosher salt
- 2tablespoons duck fat (or olive oil)
- 2sprigs rosemary
- 3cloves garlic, smashed
- Cracked black pepper
Nutritional analysis per serving (2 servings)
259 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 4 grams protein; 449 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Place potatoes in a small pot and cover completely with generously salted water. Bring water to a boil and cook potatoes until fork tender, about 10 to 15 minutes. Drain and allow potatoes to rest until cool enough to touch. Using the palms of your hands, carefully smash potatoes until flat but still in one piece.
- Step 2
Place potatoes on a small rimmed baking sheet or pan. Drizzle with duck fat and add rosemary and garlic to pan. Generously salt and pepper potatoes. Gently toss potatoes until evenly coated with the duck fat.
- Step 3
Roast potatoes for 20 minutes. Flip them, then roast an additional 8 to 10 minutes. Serve warm.
Private Notes
Comments
This has to be one of our most favorite potato recipes. I've learned over the years that the microwave is your best friend for cooking small potatoes. Wash them, put in glass bowl with a cover. I use a small corning ware casserole - 5-6 baby Yukon golds - nuke them 3 minutes and let them sit till cool enough, dry them; then you can smash them with the bottom of a pot. They get baked in an oval gratin dish in the toaster oven. I've used all kinds of lipids for this. Duck fat rules!
Nice concept, but the garlic should be added at maybe the halfway point. It ended up about burnt and very bitter. Also think a bit of thyme could be added. I'll also try some shallots next time.
Yes, I used duck fat. I couldn't wait until the potatoes were cool enough to smash in my hands, so I carefully used the meat pounder. Unfortunately, I used a glass baking dish, so potatoes took twice as long to brown. Next time, I'm using the baking sheet.
Don’t make the mistake and boil the potatoes! Toss the potatoes in the duck fat and placed them on a cookie sheet in the oven . When they are baked, take the bottom of a glass and flatten potatoes on the cookie sheet and then put them back in the oven and let them crisp.
Are you just supposed to put the two sprigs of rosemary on top of the potatoes on the sheet pan, or do you remove the rosemary leaves from the stems, chop them, and then put them on the potatoes? Help would be greatly appreciated.
Spectacular!! So delicious!!
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