Crispy Smashed Potatoes
from https://www.seriouseats.com/

For years, I've been serving Ultra-Crispy Roast Potatoes for all major holidays using a technique I first read about in The River Cottage Cookbook. The idea is simple: boil chunks of potatoes in salted water until they are tender, toss them in a large bowl with some fat using a fork to bash and roughen up their surfaces, then roast until crisp. The boiling and bashing steps are key, as they add surface area to the potato chunks, allowing them to roast up with a thick, ultra-crisp shell. They're crunchier than the best french fry, and packed with great roasted flavor.

Indeed, the only potatoes I've had better are the ones that April Bloomfield used to serve at the Spotted Pig as a side dish to her roast suckling pig. For those potatoes, she utilized the same concept—par-boiling and roughing-up—but instead of roasting, followed it up with a deep-fry in duck fat. The results are gloriously golden brown, crisp nuggets with fluffy, potato-y centers. The problem is that they take a ton of duck fat.

I took a cue from my Colombian wife and her native country's patacónes; crispy plantain disks that are par-cooked, smashed flat, then fried again. You'll see them as tostones in other parts of Central and South America. Once flattened like this, they can be fried off in a shallow layer of duck fat (or fine, vegetable oil if you'd like). The key is a slow, gently fry, which gives plenty of time for excess moisture to escape the outer layer of the potatoes, leaving behind an extra-thick crisp crust around them.

4 pounds small red or Yukon gold potatoes
Kosher salt
1/2 cup vegetable oil, plus more as needed (Duck fat will make for even tastier, crispier potatoes.)
Freshly ground black pepper
1/4 cup sliced chives, parsley, or tarragon (optional)

Place potatoes in a large pot and cover with cold water. Season heavily with salt. Bring to a boil over high heat and cook until potatoes are completely tender, about 10 minutes after a boil is achieved (poke a potato with a sharp knife or cake tester to test for doneness). Drain in a colander set in the sink and let rest for 10 minutes to dry and cool slightly.

Working one potato at a time, place potato on cutting board and smash firmly with the bottom of a heavy skillet to a thickness of about 1/2-inch thick. Transfer to a large plate or tray as you work.

Heat 1/2 cup oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add as many potatoes as will fit in a single layer. Cook, shaking pan occasionally, until bottom side is deep golden brown, about 6 minutes. Carefully flip with a thin metal spatula and cook until second side is golden brown and crisp, about 5 minutes longer. Transfer to a paper towel-lined plate and allow to drain.

Continue cooking potatoes in batches, adding more oil or fat as necessary, until all potatoes are cooked. Potatoes can then be left aside until ready to serve.

To serve, adjust oven racks to upper- and lower-middle positions and preheat oven to 400°F (200°C). Spread potatoes over to large rimmed baking sheets. Transfer to oven and cook until heated through, about 6 minutes. Transfer to a large bowl, season to taste with salt and pepper, add herbs (if using), toss to distribute, transfer to a serving platter, and serve.

Make-Ahead and Storage: Potatoes can be fully cooked a day ahead. Refrigerate overnight and re-crisp in the oven.

8 to 10 servings