Ingredients

For Boiling

• 1,572g Yukon gold potatoes

• 8 cups (1.9L) water

• 1 bunch thyme

• 1 bunch rosemary

• 5 cloves (15g) garlic

• 2 bay leaves

For Baking

• 1 tbsp (2g) thyme

• 1 tbsp (2g) rosemary

• 12 cloves (36g) garlic

Method

1. Start by Cutting the Potatoes – Slice your Yukon golds into quarters. Keeping them larger helps the centers stay soft while the outsides crisp perfectly.

2. Boil the Potatoes – Add potatoes, thyme, rosemary, bay leaves, and garlic to a pot of cold chicken stock, then bring it to a boil. Let it boil for about 15 minutes, or until the potatoes are just fork-tender.

3. Prepare the Olive Oil Mixture – Mince a decent amount of thyme, rosemary, and garlic, then cover it with olive oil. Set aside until ready to use.

4. Make Rosemary Salt (Optional) – Use a mortar and pestle (or pilón) to grind rosemary and salt together until fine and aromatic.

5. Dry the Potatoes – Drain the boiled potatoes, shake them in a colander to rough up the edges, then place them on a rack to air-dry completely. Removing moisture helps achieve that signature crisp texture.

6. Bake in Duck Fat – Preheat your oven to 200°C (390°F). Add duck fat to a baking tray and heat it for about 10 minutes. Carefully place the potatoes into the hot fat — they should sizzle immediately. Bake for 30 minutes, then flip and toss. Continue baking for another 30 minutes.

7. Final Toss & Finish – After the hour mark, remove the tray and toss the potatoes with your olive oil mixture (with thyme, rosemary, and garlic). Return to the oven for a final 15 minutes, or until deeply golden and crisp.

8. Serve – Sprinkle with rosemary salt or regular salt, garnish with fresh thyme, and serve hot.

Additional Notes

Duck fat is expensive — use any fat of your choice if you don’t have access to duck fat or don’t have the funds. I showed which brand I used at the beginning of my video, but there are plenty of options. There are actually a few other fats I’d like to try these in — beef tallow, for instance. Feel free to experiment.

To dry out the potatoes even more, you can keep them in the fridge overnight. I haven’t done this myself, but they should come out even crispier since they’ll reach maximum dryness.

Total time in the oven: 1 hour and 15 minutes at 200°C (390°F).

Rosemary salt isn’t necessary, so if you don’t want to go through the hassle of using the pilón, you can just use regular salt instead.

I know I gave specific measurements, but really — measure with your heart. Trying to get those exact amounts won’t do much except cost you time. I include them for your convenience, but in a recipe like this, you can definitely just measure with your heart.