Big Dill Lemony Duck Fat Smashed Potatoes (Edit recipe)

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Rendered duck fat (or chicken fat) can take your smashed potatoes to the next level like it does in this easy weeknight recipe, which combines salty baby potatoes with a creamy, lemony dill yogurt sauce. Serve these up as a salty and bright-tasting summer side dish.

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	193
Fat:	17 g
Carbohydrates:	5 g
Protein:	6 g
Cholesterol:	16 g
Sodium:	1451 mg
Fiber:	0 g
Sugars:	1 g
Calculated per serving.

Serves: 4

Ingredients

1.5 lb Creamer Potatoes, (small potatoes)
1 Tbsp Kosher Salt, (for boiling potatoes)
2 tsp Kosher Salt
0.25 cup Duck Fat
0.333 cup Plain Greek Yogurt
1 Tbsp Extra Virgin Olive Oil
2 Lemon, juice and zest
1 tsp Curry Powder, (optional)
0.333 cup fresh Dill, more for garnish

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pock potatoes with a fork.
Add to a pot, covering with a few inches of water.
On medium high heat, bring water to a rapid simmer with 1 tablespoon of kosher salt and leftover dill stems.
Reduce to medium and gently simmer for approximately 15 minutes until a knife slides through easily.
While the potatoes are cooking, make the sauce by whisking together yogurt, olive oil, lemon juice and zest, curry powder, 1 teaspoon of kosher salt, and finely chopped dill. Set aside.
When potatoes are done, pat them dry and move them to a parchment lined tray and allow to cool for 5 minutes.
Gently smash potatoes with a large glass or jar until they are about 1/2 inch thick.
Coat with melted duck fat and sprinkle salt on both sides, using the remaining teaspoon of kosher salt.
Cook at 425 F in a preheated oven for 10-15 minutes and broil for an additional few minutes to crisp them more if desired.
When done, garnish with sauce, more dill and a sprinkle of balti curry powder.