2lbs Yukon Gold potatoes or Fingerling Potatoes
1 tbsp coarse salt
4 tbsp duck fat
1 tsp chopped fresh thyme
1 tsp chopped fresh parsley
salt and pepper to taste
Cut the potatoes into even sized pieces and cover with cold water in a saucepan. Add the coarse salt. Bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender, about 10 minutes. Drain and allow to cool for 5 minutes.
Heat the duck fat in a large non-stick skillet over medium heat until melted. Add the potatoes and cook over high heat until crisp and golden brown about 5 minutes.
Sprinkle with salt, pepper, chopped thyme and parsley before serving.