Duck Fat Smashed Potatoes with Toum

Method

1. 01
   Step 1Boil the potatoes

   Boil the potatoes in well-salted water until completely tender, then drain and allow them to steam dry.

   PotatoSalt
2. 02
   Step 2Heat the fat

   Heat duck fat or olive oil in baking tray at 220c.

   Note

   Olive oil can be used instead of duck fat.

   Duck fat
3. 03
   Step 3Smash the potatoes

   Add potatoes to baking tray and gently smash each potato until flattened but still holding together.

   Potato
4. 04
   Step 4Roast the potatoes30 min

   Coat generously in duck fat, season with salt and pepper, then roast at 220°C until deeply golden and crispy, around 30 minutes, flipping halfway through.

   PotatoDuck fatSaltBlack pepper
5. 05
   Step 5Blend the garlic

   For the toum, blend the garlic and salt until very fine.

   GarlicSalt
6. 06
   Step 6Emulsify the toum

   Slowly emulsify in the neutral oil, alternating with a little lemon juice and ice-cold water, until you have a thick, fluffy garlic sauce.

   Vegetable oilLemonWater