Crispy Duck Fat Smashed Potatoes with Lemon Gremolata
- 2 lb One-Bite Potatoes
- 2 tbsp flat-leaf parsley, finely chopped
- ½ large lemon, finely zested
- 2 garlic cloves, minced
- 3 tbsp extra virgin olive oil, plus more for serving
- 6 tbsp Aux Délices des Bois Duck Fat, divided
- Kosher salt and freshly ground pepper
Put the potatoes in a large saucepan and add enough water to cover by 1 inch. Season liberally with salt and bring to a boil over high heat. Reduce heat to medium and simmer, with the lid askew, until just tender, about 15-20 minutes, depending on the size of the potatoes. Drain, but do not rinse.
While potatoes are cooking, make the gremolata. Mix the parsley, lemon zest, garlic and olive oil together in small bowl. Set aside.
On work surface, use your palm to gently smash/flatten each potato under a flat spatula to about ½-inch thickness, without breaking the potato into pieces. Heat 3 tbsp duck fat in a 12-inch heavy skillet over medium-high heat until sizzling. Using the spatula, carefully slide half the potatoes in the skillet; do not crowd them. Cook until the edges are golden brown, 2-3 minutes. Carefully flip the potatoes and crisp the undersides, 2-3 minutes more.
Transfer the hot potatoes to a serving platter, season to taste with salt and pepper, and sprinkle generously with half of the gremolata. Add 3 additional tbsp duck fat to skillet and repeat process with remaining potatoes. Serve immediately with a light drizzle of olive oil over top.
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