A simple and tasty side dish, mixing the tender texture of a baked potato with the crispiness of a french fry. Endless flavor variations but I love this one specifically for Fall.
Servings 1
Ingredients
For Boiling
1 1/2lbnew potatoesin the 1 1/2-2in diameter range - washed
Put a medium-sized pot of water on the stove, along with 2-3 tbsp salt and 1 sprig of rosemary. Once the water begins to boil, remove the rosemary and add the potatoes. Boil for 15-20 minutes until tender.
While the potatoes boil, place a baking sheet in the oven at 450 degrees. In another pot on medium heat, add the duck fat, olive oil, chili flake and 1 sprig rosemary. As soon as the rosemary begins to sizzle, turn off the heat and let sit.
Drain the potatoes and add to a bowl. Spoon over a tbsp of the duck fat and toss to coat evenly. Quickly remove the sheet pan from the oven and close the door to prevent loss of heat. Add the potatoes then, using a small glass or plate, smash the potatoes half way. Drizzle a little oil over each and sprinkle with salt then place in the oven to roast for 15-20 minutes until golden.