2lbs(20-30) mini potatoes, a mixed variety like Yukon gold and baby reds
1/4cupduck fat, or other fat like olive oil, butter, or bacon fat
sea salt (I used Jacobsen smoked sea salt)
pretty baking dish or a fun enamel tray
silicone basting brush
Preheat oven to 400F.
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.
Use a basting brush to brush on a layer of the duck fat.
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.
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.
Cover with aluminum foil and bake for 40 minutes covered.
Take the tray out of the oven, turn up the heat to 450 F. Place it back for an additional 25-30 minutes uncovered.
Serve immediately as a side or cold for an appetizer. If you serve it as an appetizer keep reading for the mustard-mayo dip.