Duck Fat Crispy Smashed Potatoes
Brushed with a generous amount of duck fat, flakes of sea salt, and a touch of garlic powder, these Crispy Smashed Potatoes are golden on the outside, and tender and creamy on the inside.
Servings: 8 servings
Calories: 830kcal
Ingredients
- 32 small gold potatoes
- 2 tablespoons salt (for boiling water)
- 6 tablespoons duck fat
- 1-2 teaspoons garlic powder (depending on flavor preference)
- 1-2 teaspoon sea salt (depending on flavor preference)
Instructions
- Preheat oven to 400F degrees.
- Boil the potatoes in salted water (2 tablespoons of salt) for 12 minutes and drain.
- Place potatoes on a large baking sheet. Gently smash the potatoes with a flat surface (like the bottom of a ramekin), being careful not to break them apart.
- Let them sit for about 15 minutes to ensure the moisture dries out. The drier the potatoes, the crispier they will be.
- Put the (melted) duck fat in a dish. With a pastry brush, brush each smashed potato with a generous amount of duck fat and lightly sprinkle with the garlic powder and salt.
- Bake the potatoes in the oven for 30-40 minutes until crisp on the outside. Make sure to use the middle or upper rack in the oven to ensure the bottoms don't burn.
Notes
- Bake on the middle rack or higher to avoid burning the bottoms of the potatoes.
- You can substitute avocado oil, peanut oil, ghee (clarified butter), grapeseed oil or canola oil for the duck fat if desired (affiliate links). Only replace it with a higher smoke point oil as you don't want it to burn. Learn more about smoke point.
- Make sure the potatoes are dry before brushing on the duck fat - the drier they are, the crispier they will be;
- You can omit the garlic powder if you prefer not to use it.
Nutrition
Serving: 4potatoes | Calories: 830kcal | Carbohydrates: 103g | Protein: 12g | Fat: 43g | Saturated Fat: 14g | Cholesterol: 42mg | Sodium: 594mg | Potassium: 2936mg | Fiber: 11g | Sugar: 8g | Vitamin A: 45IU | Vitamin C: 54.9mg | Calcium: 64mg | Iron: 4.8mg