Directions

1. Preheat and Prep
2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
3. Cook the Potatoes
4. Place the baby potatoes in a large pot and cover them with salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes. Drain and allow to cool slightly.
5. Smash the Potatoes
6. Once the potatoes are cool enough to handle, place them on the prepared baking sheet. Use the bottom of a glass or a potato masher to gently smash each potato until it’s about ½ inch thick.
7. Add the Duck Fat
8. Melt 2-3 tablespoons of Cornhusker Kitchen’s Gourmet Premium Rendered Duck Fat and drizzle it generously over the smashed potatoes. Sprinkle minced garlic, rosemary (if using), salt, and black pepper evenly over the top.
9. Roast to Perfection
10. Roast the potatoes in the oven for 25-30 minutes, or until they are crispy and golden brown around the edges. Flip halfway through for even crispiness.
11. Garnish and Serve
12. Remove from the oven and, if desired, garnish with fresh parsley for a pop of color and freshness. Serve immediately and enjoy every crisp, savory bite!