Servings: 4 people
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 donâ€™t want them overcooked as theyâ€™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!
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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