Duck Fat Roasted Fingerling Potatoes

1 1/2 pounds fingerling potatoes, scrubbed clean
Coarse sea salt
3 tablespoons duck fat
Sea salt (We love Maldon for this recipe.)

Cover potatoes with cold water in a saucepan. Add about 2 tablespoons kosher salt to taste. Bring to a boil over high heat. Reduce to a simmer and cook until potatoes are completely tender, about 10 minutes. Drain and allow to cool five minutes.

Cut potatoes in half lengthwise. Heat duck fat in 12-inch non-stick skillet over medium heat until melted. Turn off heat.

Add half of potatoes, cut side down. Return to high heat and cook until crisp and golden brown, about 5 minutes.

Transfer to paper towel-lined plate. Add remaining potatoes to skillet cut-side down and repeat.

Serve immediately, sprinkled with coarse sea salt, or how about truffle salt? oh yay…