Duck Fat Fondant Potatoes

• 2 pounds small Yukon gold potatoes

Kosher salt and freshly ground pepper

• 2 tablespoons duck fat
• 3 tablespoons unsalted butter
• 5 garlic cloves,
• 3 thyme sprigs
• 1 cup chicken stock or low-sodium broth, plus more as needed

Flaky sea salt, for sprinkling

1. Heat the oven to 450°F. Peel potatoes and trim ends so they stand flat. Cut crosswise into 1-inch rounds. Season potatoes on both sides with kosher salt and pepper.
2. Melt duck fat in a 12” heavy-bottomed skillet over medium-high heat until shimmering, about 4 minutes. Add potatoes to the skillet in a single layer. Cook, rotating once or twice, until golden brown and crisp, 6 to 9 minutes. Flip potatoes and add butter, garlic, and thyme. Cook until very fragrant, 1 to 2 minutes, basting potatoes with butter a few times. Add broth and bring to a boil (liquid should come about halfway up the sides of the potatoes). Transfer to the oven.
3. Roast until a small knife inserted into the potatoes slides in and out very easily and liquid is mostly evaporated, 25 to 30 minutes. Flip potatoes again, sprinkle with flaky salt, and serve with more fresh thyme on top.