Put the potatoes in a pot, cover with water, and liberally add kosher salt. Bring to a boil and then reduce the heat to simmer gently until the potatoes can be easily pierced with a fork. Drain thoroughly and let cool.
Split the potatoes with a fork. In a skillet, bring the duck fat to the smoking point and add the potatoes. Do not move the potatoes until a golden crust has formed. Gently turn the potatoes to crisp them on all sides. Transfer to a plate and season with the Maldon salt.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of April Bloomfield