Crispy Duck Fat Smashed Sweet Potatoes – crispy, rich outside with sweet soft, and moist tender center a perfect way to enjoy one of my favorite vegetables.
Duck fat and sweet potatoes are a perfect pairing. I buy duck fat from my local farmers’ market from time to time, and then promptly invent recipes and look for excuses to eat my way through it. Smashed is the new mashed, and I’m smashing everything in sight. Today it’s sweet potatoes tomorrow it will be okra, zucchini, cucumbers, or hell I might be smashing pumpkins. I eat things mashed foods like potatoes, cauliflower, etc. but I’ve always felt like the texture was lacking. As a result, I’ve always lightly or roughly mashed my vegetables so that they were chunky with some chew in them. Smashing addresses my texture issues and the duck fat adds crzy flavor and next level crispiness.
Duck fat and fries became my thing during my years living in Chicago. My favorite restaurant Hot Doug’s used to serve duck fat fries every Friday. Any day the line at Hot Doug’s snaked around the building, but on Fridays, duck fat fries day, it was absolutely nuts! Doug opened at 10:30, but the line was set at around 8:00. Most of my Hot Doug’s trips were made solo. In hindsight, it’s kinda weird but I did my best thinking in that line. I knew what waited around the corner once I made it inside was greatness in the form of an encased meat, but this also seemed to serve as a metaphor – much younger and just starting out with my very young family having that feeling that greatness was just around the corner. There was both anxiety and peace thinking about what lay around the corner and a somewhat sad yet comforting reality that the end of my youth was near and that my focus would move away from just me to my family. Eventually the lines grew old, so I found a direct duck fat connect and started making my own duck fat fries. These duck fat smashed sweet potatoes are simply an extention of that.
Smashed Sweet Potatoes Cooking Tips
- These work fine either baked (less cleanup as they are smashed on the same tray) or boiled (requires draining) before smashing.
- Smashing with a fork probably most effective. Using your palm or a potato masher can be tricky and result in utter annihilation of the potato
- Other fats are effective substitutes from a technique standpoint if you can’t source or prefer not to use duck fat.
- The beauty of smashed potatoes is, unlike their french fry cousins, they reheat well so leftovers are a real possibility if you don’t finish.
- Top with any combination of fresh herbs, oil, and garlic. I topped mine with Israeli Chimichurri or Zhug, which I’ve referenced quite a few times in other posts. It has become my everyday, everything go to condiment.
Duck Fat Smashed Sweet Potatoes
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Dope beats, fresh eats, best life. Enjoy these duck fat smashed sweet potatoes as a side or appetizer to any weeknight or special occasion meal.
Duck Fat Smashed Roasted Potatoes
- 2 Medium sized sweet potatoes sliced 1/4 inch thick
- 1/4 cup duck fat melted
- 1/2 tbsp kosher or sea salt
- 1/2 freshly cracked black pepper
Preheat oven to 425 degrees.
Place potatoes in pot and cover completely with water. Season heavily with salt. Bring to boil over high heat then drop heat to low and cook until can easily fork through, about 20-30 minutes. Potatoes should be fork tender with some resistance/firmness. You don’t want them overcooked as they’ll be too soft.
Drain in a colander and let cool, about 5 minutes.
Place potatoes on your baking sheet. One at a time, smash each down with the palm of your hand or fork. Apply firm but gentle pressure to avoid smashing completely.
With potatoes arranged on baking sheet, season with salt and pepper, then drizzle or brush each round with duck fat.
Roast potatoes until brown and crispy, about 20-30 minutes. Serve hot and enjoy!