James Duran

Sweet potatoes roasted in duck fat, smashed, and crisped until the edges caramelize, then finished with a garlicky parsley herb sauce and flaky salt.

Ingredients

Directions

Preheat: Heat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment.
Roast until tender: Brush the cut sides and skins of 3 small-medium sweet potatoes, scrubbed and halved lengthwise with about half of 3 tablespoons Premium Rendered Duck Fat, melted (or duck fat spray), season with 0.8 teaspoons kosher salt and 0.3 teaspoons black pepper, and place cut side down on the pan. Roast until a knife slides in easily.
Make the herb sauce: While the potatoes roast, stir together 1 cups packed fresh flat-leaf parsley, finely chopped, 2 garlic cloves, minced, 1 tablespoons red wine vinegar, 1 tablespoons fresh lemon juice, 0.3 cups extra-virgin olive oil, 0.3 teaspoons red pepper flakes, and 0.3 teaspoons salt (for the sauce). Let it sit so the flavors meld.
Smash: Flip the potatoes cut side up. Using the bottom of a glass or a potato masher, gently press each one down to about 3/4 inch thick, keeping the skin intact. Rough up the tops with a fork for more crispy ridges.
Coat with duck fat: Brush or spray the smashed tops with the remaining duck fat, making sure it gets into the ridges and edges
Crisp: Return to the oven until the edges are browned and crisp and the tops are caramelized in spots.
Top and serve: Transfer to a platter, spoon the herb sauce over the centers, and finish with 1 teaspoons flaky sea salt, to finish.