Working in restaurants you learn a lot of hacks and techniques to make simple ingredients taste way better. I find that how you cook something, even with slight tweaks, can really change and elevate a whole dish. Take potatoes for example. If you just throw potatoes in the oven with oil, salt and pepper they turn out fine, but far from great. But if you boil them, smash and sear them with all the same ingredients, they become a whole new dish that is far more interesting than the former.

That is what we do here with these duck fat crispy smashed potatoes. It takes simple ingredients and uses different cooking techniques to kick it up a notch. I pair it with a homemade aioli to really make it restaurant quality.

• Small Gold or Red Potatoes – Must use a small waxy potato for this. Fingerling works well here too.
• Duck Fat – Gives the potatoes an incredibly rich, crispy sear. Avocado oil or beef tallow are great substitutes.
• Maldon Sea Salt – Finishes the dish with a delicate, flaky crunch. Any flaky sea salt works well.
• Chives – Adds a fresh, mild onion note as garnish. Flat-leaf parsley is a good swap.
• Egg Yolks – The emulsified base of the aioli. Can use a whole egg if you desire.
• Garlic, grated – This is what gives an aioli the aioli flavor. Roasted garlic gives a sweeter, milder version.
• Lemon, juiced – Adds brightness and balances the richness. White wine vinegar can substitute.
• Avocado Oil –  Thickener for the aioli. A neutral, flavorless oil works here too.