Fried Potatoes with Duck Fat

• 1 ½ lbs. fingerling potatoes, cleaned
• 1 to 2 tbsp. kosher salt
• 3 tbsp. Duck Fat
• coarse sea salt, to taste

Cover potatoes with cold water in a saucepan. Add about 2 tbsp. kosher salt to taste. Bring to a boil over high heat. Reduce to a simmer and cook until potatoes are completely tender, about 10 minutes. Drain and allow to cool 5 minutes.

Slice potatoes in half lengthwise. Heat duck fat in a large non-stick skillet over medium heat until melted. Add half of potatoes, cut side down. Cook over high heat until crisp and golden brown, about 5 minutes. Transfer to paper towel-lined plate. Add remaining potatoes to skillet cut-side down and repeat. Serve immediately, sprinkled with coarse sea salt before serving.