Step 1

Start off by cutting 3-4 large Yukon Gold potatoes. Make sure they're all even pieces. Once those are all cut up, put them in a bowl, and rinse off all the starch. You want the water to run clean. When that's done, leave them in a bowl with cold water to prevent browning.

Step 2

Then get a medium size pot and fill this with cold water. Put that on the stove and bring it to a boil.

Step 3

Next, pre-heat your oven to 420 degrees. When that's up to temp, get a high rim baking tray. Put 3-4 tablespoons of duck fat into the baking tray. Then put it in the oven for 10-15 minutes. Then when it reaches a boil, generously salt the water. Then put the potatoes in the boiling water.

Step 4

Let them boil until they're fork tender. When they are, turn off the burner, and strain all of the water out. Keep them in the same pot though. Let them rest and steam a little bit for 2-3 minutes. After that time has passed, cover the pot with a lid, and gently shake the potatoes up. You want them to have a rough/fluffy looking texture on the outside.

Step 5

Pull the baking tray with the hot duck fat from the oven and gently transfer the potatoes to the tray. Immediately put them into the oven for 20 minutes.

Step 6

When that time is up, flip the potatoes, and baste them with the hot duck fat that's in the tray.

Step 7

Next smash 3 garlic cloves. Also grab a couple sprigs of thyme, rosemary, and sage. Throw all of this into the tray for the last 5-8 minutes of the cooking process.(the potatoes should be very crispy before you do this, so if they aren't... let them continue to bake.)

Step 8

When everything is done. Pull them from the oven and immediately season them with salt and pepper. Let them cool a little bit before plating.

Step 9

I like to top mine with freshly grated Parmesan Reggiano, Calabrian Chili Oil/Black Truffle Chili Crunch, and chives. You can do whatever though.

Step 10

ENJOY THAT SHIT!!!!