Duck fat Hasselback potatoes.
Yukon gold potatoes, salt, pepper and duck fat.
Oven, 425 degress.
Slice potatoes almost all the way through. Rub with fuck fat. Can't do much seasoning until the slits start to open up a bit.
After 15 minutes baking, brush with more duck fat and season with salt and pepper. Get the seasoning in the slits.
You should have duck fat in the pan by now, baste the potatoes every 15 minutes until they're done.
For potatoes to taste really good one has to be generous with the salt. There's no way around it.