Crispy Smashed Potatoes Cooked in Duck Fat
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This recipe will be a game changer for the old spud. When it comes to potatoes, you can’t beat that tasty crunch of a fried potato skin. Learn how to get the ultimate crunch by maximising the skin surface of the potatoes before shallow frying them
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Prep time | 25 min Cooking time | 20 min Total time | 55 min Equipment | Fire pit, Firewood, Large Skillet, Gloves |
Ingredients
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Instructions
Prepare your campfire: Start by building a campfire and allowing it to burn down until you have a bed of hot coals at medium-high heat. Keep a mother fire on the side to feed with more coals as needed throughout the cooking process.
Boil the potatoes: Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to a simmer. Cook the potatoes for about 15-20 minutes or until they are fork-tender but not overly soft. The cooking time may vary depending on the size of your potatoes; they should be easily pierced with a fork but not falling apart.
Drain and cool: Drain the cooked potatoes in a colander and let them cool for about 15-20 minutes. This helps them firm up a bit for smashing.
Prepare smashed potatoes: Place each potato between the palms of your hands and gently crush them. They should break apart slightly but still hold their shape. Place them in the skillet, drizzle with duck fat (or olive oil), season generously with salt, and add aromatics and a head of garlic to the frypan. Place your skillet on the grill or directly on the coals over medium heat and crisp the potatoes gently until they become golden brown on the edges. Flip them and do the same on the other side. Do not rush the process; achieving nice, firm, crispy golden potatoes will take some time to avoid burning.
Serve: Remove the crispy smashed potatoes from the fire and let them cool for a minute or two. Season them with extra salt if needed and serve them straight from the skillet. They are best enjoyed hot and can be served with your dipping sauces or alongside other dishes.