Duck Fat Smashed Potatoes with Lemon Chive Dressing
Duck fat potatoes are taken to the next level with crispy smashed baby Yukons and a zesty lemon chive dressing. Golden, crispy, and full of flavor!
Servings: 6
Calories: 250kcal
Ingredients
Potatoes:
- 1 ½ lb baby gold potatoes (1"-2" diameter, about 50 potatoes)
- 1 tablespoon salt
- 3 quarts water
- ¼ cup duck fat
- flaked sea salt, to taste
Lemon Chive Dressing:
- ¼ cup sour cream
- ¼ cup mayonnaise
- ¼ cup fresh chives, chopped
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon honey
- 1 pinch salt
- 1 pinch black pepper
Other Ingredients:
- lemon zest (optional, for serving)
- fresh chives, chopped (optional, for serving)
Instructions
Potatoes:
- 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.
- 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.
- Drain the 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.
- Spoon the cooked potatoes out of the pot and place potatoes onto the sheet pan. Set the pot with the remaining duck fat aside. You'll need it later!
- Using a flat-bottom glass, gently smash each potato and arrange them in a single layer on the sheet pan.
- Once all the potatoes are smashed, drizzle the pot of duck fat over the potatoes and sprinkle with flaked sea salt.
- 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. You can reduce the cooking time by using a convection oven, if available.
- Remove the pan from the oven. Drizzle the potatoes with lemon chive dressing (instructions below) and top with lemon zest and chopped chives, if desired. Serve immediately. Enjoy!
Lemon Chive Dressing:
- While the potatoes are cooking, prepare the lemon chive dressing.
- Add all ingredients (sour cream, mayonnaise, chives, white wine vinegar, lemon juice and zest, honey, salt, and black pepper) to a mini food processor or blender.
- Blend until smooth. Transfer the dressing to a jar or airtight container and refrigerate until ready to use.
- Let the dressing sit at room temperature for 5-10 minutes before serving to make it easier to drizzle.
Notes
- This recipe uses the bottom of a glass to smash the potatoes. Make sure there is a flat surface on the bottom and you're good to go! I like to use a simple rocks glass.
- This recipe fits perfectly on a half-size sheet pan (18" x 13"). If you don't have a pan that size, you can make a smaller amount or use two smaller sheet pans.
- The potatoes can be prepared through step 7 and then refrigerated before roasting. You can do this to make dinner time a little easier!
- Baby potatoes are the best for smashed potatoes because they have creamy centers and the perfect skin-to-flesh ratio to make perfectly crispy edges while keeping the insides tender and delicate. Somewhere between 1"-2" in diameter seems to be the sweet spot for this recipe. I prefer small yukon gold potatoes due to their buttery flavor and texture, but you can use other varieties of baby potatoes like baby red potatoes as well.
- Duck fat is a unique cooking fat due to its rich but subtle flavor. It has a fairly high smoke point but is still lower than most vegetable oils. You can use other animal fats, (lard, bacon grease, tallow, etc.) olive oil, avocado oil, or melted butter for this recipe instead, but I highly recommend the duck fat! It makes the absolute best crispy smashed potatoes.
- The lemon chive dressing is the perfect accompaniment to these rich potatoes and is an ode to the classic baked potato toppings of sour cream and chives. It has the perfect balance of acidity and creaminess that perfectly balances the richness of the potatoes. If you don't like the flavor of chives, you can also use other fresh herbs like tarragon or basil.
Nutrition
Calories: 250kcal | Carbohydrates: 21g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 512mg | Potassium: 502mg | Fiber: 3g | Sugar: 2g | Vitamin A: 184IU | Vitamin C: 25mg | Calcium: 28mg | Iron: 1mg
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