I had some duck fat, so needed to make something before it went rancid, and I settled on fingerling potatoes, fried and smashed up.I used fingerling potatoes because they will cook faster than older, larger potatoes and are more tender. For fresh herbs, I used thyme and rosemary.
I heated up the pan, added the duck fat, and let it melt. Then I added garlic and the herbs, and kept the temperature on medium. Finally I added the potatoes and mixed them up in the fat and let the potatoes cook, stirring occasionally and keeping the garlic from burning.
Once the potatoes were mostly soft, I used a potato masher to squash them somewhat and flatten them out. I actually would have liked to have cooked them softer, so they flattened better, so next time I may boil them a little first. I turned up the heat a bit, added salt and pepper, and gave the outsides a little bit of a fry. Simple, but the duck fat taste goes so well with potatoes!