Friday, October 11, 2013
Smashed Roasted Potatoes OR Another Reason to Use Duck Fat
I love potatoes. And I love luxurious things like duck fat. Duck fat I can buy already rendered and in a jar. I like this as a side dish to a nice turkey dinner...oh, and hey. Just in time for you to work it into your (American) Thanksgiving dinner menu. (Sorry to you Canadians--missed you by a day.)
So for a bit (okay, a lot) of indulgence, I decided to roast red potatoes WITH duck fat. Win win, right?
And these are simple.
1. Cook potatoes until just tender. I tried to buy very evenly-sized potatoes so they all cooked at the same rate--I bought slightly large potatoes and cut them in half--more surface area to get all nice and toasty, duck-fat-brown. Now heat oven to 425F.
2. Let potatoes cool slightly. Place in bowl with duck fat (enough to coat them all and then some, okay?).
3. Line baking sheet with parchment. Pour potatoes out onto baking sheet, shaking them into one single layer, cut side down if you had to cut your potatoes (if the potatoes are small enough, you can just cook them whole). Smash each potato just enough to break the skin and reveal some of the good insides.
If you want, drizzle a smidge more duck fat onto the open potatoes. Salt generously.
4. Roast until the potatoes start to turn golden brown.
5. Eat too many.