Smashed Duck Fat Potatoes

Servings: 6 Prep Time: 15 minutes Cook Time: 1 hour 10 minutes

Baby yukon golds smashed and roasted to perfection in a luxurious coating of velvety smooth duck fat. Topped with a zesty lemon chive dressing, this dish has incredible texture and flavor. If your taste buds are yearning for a culinary masterpiece to grace your dinner table, look no further than this divine duck fat potatoes recipe!

Ingredients: – baby gold potatoes  (1"-2" diameter) – salt – 3 quarts water – duck fat – flaked sea salt – sour cream – mayonnaise – fresh chives – white wine vinegar – lemon juice – lemon zest – honey – black pepper

Step 1: Preheat oven to 425°F. Line a sheet pan with parchment paper. To a large pot, add enough water to cover the potatoes (I used 3 quarts) and salt. Bring to a boil.

Step 2: Add potatoes to boiling water and cook for 20-25 minutes or until the potatoes are fork tender. The cooking time will depend on the size of your potatoes.

Step 3: Drain potatoes and add them back to the pot. Add duck fat to the pot and gently stir the potatoes until they are coated in the duck fat and all the fat has melted.

Step 4: Spoon the cooked potatoes out of the pot and place potatoes onto the sheet pan. Set the pot with the remaining duck fat aside because you'll need it later!

Step 5: Using a flat-bottom glass, gently smash potatoes, one at a time, and then arrange them in a single layer on the sheet pan.

Step 6: Once all the potatoes are smashed, drizzle the pot of duck fat over the surface of the potatoes and sprinkle with flaked sea salt.

Step 7: Place the pan in the hot oven and bake for 20-25 minutes, or until the bottoms of the potatoes are golden brown. Flip each potato and sprinkle with flaked sea salt. Return the pan to the oven for 15-20 minutes or until the potatoes are golden brown and crispy on both sides.

Step 8: Drizzle lemon chive dressing (recipe below) over the potatoes and top with lemon zest and chopped chives, if desired. Serve immediately. Enjoy!

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