- 2 pounds fingerling potatoes
- 8 ounces duck fat
- 4 dried Thai bird chiles
- 2 bay leaves
- 4 whole cloves
- Kosher salt
- Flaky sea salt, for sprinkling
Bring 3 quarts water to a boil in a large pot. Add the potatoes and cook 2 minutes; drain. Put the potatoes, duck fat, chiles, bay leaves, cloves and 1/2 teaspoon kosher salt in a large skillet and cook over medium-low heat, stirring occasionally, until the potatoes are fork-tender, about 45 minutes.
Preheat the broiler. Remove the potatoes from the skillet using a slotted spoon and transfer to a baking sheet. Broil until golden brown, 5 to 7 minutes. Sprinkle with sea salt.