Step 1

Preheat oven to 400F.

Step 2

Slice all your potatoes into 1/8-inch cuts 3/4 of the way down without cutting all the way through, arrange them in your baking dish cut side up.

Step 3

Use a basting brush to brush on a layer of the duck fat.

Step 4

Rip the tops off of fresh thyme and tuck small amounts in between layers, I do 3 areas for the larger potatoes and two for the smaller, but you can add less or more, up to your liking.

Step 5

Sprinkle a generous amount of sea salt on top, this will be the only seasoning so you want it to have the salty flavor. I used the smoked salt by Jacobsen Salt, but you can use regular sea salt if you don't want to get that salt. It's totally worth the investment though, I use it on meats as well to add that smokey flavor and it's so good.

Step 6

Cover with aluminum foil and bake for 40 minutes covered.

Step 7

Take the tray out of the oven, turn up the heat to 450 F. Place it back for an additional 25-30 minutes uncovered.

Step 8

Serve immediately as a side or cold for an appetizer. If you serve it as an appetizer keep reading for the mustard-mayo dip.