1. Preheat Oven: Preheat the oven to 220°C (200°C Fan Forced)
2. Boil Potatoes: In a large pot of cold tap water, add a generous palmful of salt and the two kilograms of washed baby potatoes. Bring to a boil and cook the baby potatoes until fork-tender. Do not overcook, as they’ll be going into the oven for a second cook.
3. Prepare Pan & Squash Potatoes: Drain the potatoes thoroughly and allow to steam dry very briefly whilst preparing the baking pan with a smothering of melted duck fat. Be generous with the duck fat, most of it will remain in the pan when removing the potatoes for serving - but you wont get the same caramelisation and crispiness without it. I recommend using a heavy anodised style pan for roasting - you get a deep, roast caramelisation in a fraction of the time. Once the pan is suitably bathed in melted duck fat - spread the potatoes out on the pan, not too close together - the space between them will allow them to crisp up beautifully, without sweating next to each other. Using a fork or potato masher, gently squash each potato, allowing them to ‘pop’ open slightly - leaving a rough edged crack in the side of the potato.
4. Coat with Duck Fat: generously brush the remaining duck fat over the squashed potatoes. Sprinkle with flaky sea salt.
5. Roast in Oven: Roast the potatoes in the preheated oven for 25-30 minutes or until they are golden and crispy. You can flip the potatoes after 15-20 minutes to get an even crispy surface on both sides.

Serve with Chimichurri Sauce…

1. Prepare Chimichurri: In a blender or food processor, combine parsley, red onion, crushed garlic and dried oregano and pulse a few times until you have an even, fine chop. Add red wine vinegar, salt, black pepper lemon juice and olive oil. Pulse briefly to combine, ensuring not to emulsify the oil completely - this should be a finely chopped herb texture under oil - not an emulsified sauce.
2. Adjust Consistency: If needed, adjust the consistency with additional olive oil for a desired drizzling consistency. You may need to add a little more salt, or another squeeze of lemon juice to taste.
3. Serve: Spoon the chimichurri over the roasted duck fat potatoes before serving, or serve on the side. Trust me when I say that you will want to eat this chimichurri with everything. Ideally make 30 mins in advance, but I recommend making it a few days in advance - the flavours just get better