Ingredients:
1 tbsp. plus 1 tsp. kosher salt, divided
1/2 tsp. baking soda
4 lb. russet potatoes, peeled and cut into quarters
6 tbsp. duck fat
1/4 cup honey
1 tsp. apple cider vinegar
1 tsp. hot sauce
1/2 tsp. red pepper flakes
1 tbsp. chopped fresh chives or parsley
1/4 tsp. flaky sea salt
Instructions:
Preheat oven to 400ºF. Place a 18 x13x1-inch rimmed baking pan in the oven to get hot.
Fill a 5- to 6- quart pan (with a lid) three fourths of the way with water. Bring to a boil over high heat. Add 1 tbsp. of salt, baking soda, and potatoes. Return to boiling. Reduce heat to medium and cook, uncovered, 10 to 15 minutes or until a fork pierces through the potato without completely breaking the potato in half. Strain and return potatoes to the pan.
Add 2 tbsp. of duck fat oil and the remaining 1 tsp. salt to the potatoes. Place the lid on top and shake until a layer of mashed potatoes forms.
Add remaining 1/4 cup fat to the hot baking pan, tilting hot pan to melt the fat and evenly coat the pan. Add potatoes to pan, arranging them in a single layer.
Bake for 20 minutes without stirring. With a metal spatula carefully turn over the potatoes. Bake an additional 30 to 40 minutes until potatoes are brown and crisp.
In a large bowl combine honey, cider vinegar, hot sauce and red pepper flakes. Add potatoes to the bowl and toss until coated. Sprinkle with chives and flaky sea salt.
Serve.