These Crispy Duck Fat Smashed Potatoes are irresistible — a simple side that delivers deep, savory flavor and an unbeatable crisp. If you haven’t tried cooking with duck fat, you’re in for a treat: it adds a rich, silky finish and helps the potato edges caramelize to a beautiful golden brown. I often reach for quality rendered duck fat from reputable brands when I can find it at specialty grocers or ordered online. Serve these potatoes beside a grilled steak or rack of lamb and finish with a bright herb sauce like mint chimichurri for a dinner that feels special without extra fuss.
These smashed potatoes combine soft, tender interiors with crisp, lacy edges. The technique is straightforward: boil small potatoes until just tender, gently smash them to increase surface area, then roast in duck fat until golden and crunchy. The result is a comforting, restaurant-worthy side that pairs well with robust mains and simple salads alike. This recipe is flexible — add minced garlic, fresh herbs, or a sprinkle of grated cheese in the last few minutes of roasting if you like variations.
- 3 pounds (about 15) small red potatoes
- 1 tsp kosher salt, plus additional for seasoning
- 1/4 cup rendered duck fat
- Freshly ground black pepper, to taste (optional)
- Finishing salt or chopped fresh parsley for garnish (optional)
- Preheat the oven to 425°F (220°C).
- Place the potatoes in a large pot and cover with cold water. Add a generous pinch of kosher salt to the water. Bring to a boil over high heat, then reduce heat and simmer until the potatoes are fork-tender, about 25–30 minutes. Be careful not to overcook — they should hold together but be easily pierced with a fork.
- Drain the potatoes in a colander and let them steam-dry and cool for about 5 minutes so they handle more easily.
- Arrange the potatoes on a large baking sheet. One at a time, gently press each potato down with the palm of your hand or the bottom of a sturdy glass until the potato is roughly 1/2 inch thick. Some pieces may break — that’s fine and gives more crispy edges.
- Sprinkle the smashed potatoes with about 2 teaspoons of kosher salt (or to taste) and a few grinds of black pepper if using. Drizzle the rendered duck fat evenly over the potatoes so each piece gets some fat. For a more controlled coating, you can brush the duck fat onto each potato instead of drizzling.
- Roast in the preheated oven until the potatoes are deeply golden and crisp around the edges, about 30–40 minutes. Flip once halfway through if desired to brown both sides more evenly.
- Remove from the oven and taste for seasoning. Add a pinch of finishing salt and/or sprinkle with chopped fresh parsley before serving. Serve hot and enjoy.
- Rendered duck fat gives the best flavor and texture, but if unavailable you can substitute high-smoke-point fats such as clarified butter or neutral vegetable oil, keeping in mind the flavor will differ.
- To boost flavor, toss potatoes with minced garlic or fresh chopped rosemary before roasting, or finish with a dusting of grated Parmesan in the final minutes of baking.
- Make ahead: you can parboil and smash the potatoes an hour or two ahead, refrigerate on the baking sheet, then bring to room temperature and roast just before serving for maximum crispness.
- Leftovers reheat very well in a hot oven or toaster oven to restore crispness. Avoid microwaving if you want to keep the edges crunchy.
These smashed potatoes pair beautifully with grilled or roasted meats — steak, lamb, roasted chicken, or pork all work well. A bright herbaceous sauce like mint chimichurri or chimichurri made with parsley and garlic balances the richness of the duck fat and adds freshness. They also make a delightful addition to a Sunday roast or a holiday spread.
