SMASHED Potatoes

Wash the potatoes, but do not peel them.
Place them into cold salted water, bring to the boil and simmer for 30 minutes: the potatoes should be cooked, but still firm.
Preheat the oven to 180 °C.
Lift the potatoes out of the water. Using the bottom of a saucepan for example, press down on the potatoes to flatten them, until their skins really break open.
Grease an oven dish with Sublim’ “L’Intense” duck fat, arrange the potatoes without stacking, and brush generously with Sublim’ “L’Intense” duck fat.
Add the crushed garlic clove, sprigs of thyme, rosemary or Herbes de Provence.
Bake for at least 30 mins, turning halfway through cooking: the potatoes should be golden.
To serve, sprinkle with fleur de sel and freshly ground pepper, to taste.
Serve as an accompaniment to meat, eggs or fish.

Tips: boil the potatoes in advance and then bake them in the oven when ready for service.
Why not try adding spices as well as, or instead of the herbs!