If using steamable potatoes, steam in microwave according to package instructions. Be sure to let the pototoes rest for a few minutes before opening the bag.Alternatively, if using regular fingerling potatoes, cook in a pot of salted water until tender when pierced with a fork . Be sure to bring the water to a boil first and then add the potatoes and cook for about 15 to 20 minutes until tender but not very soft. Once the pototoes are cool enough to handle, use a mallet or rolling pin to gently smash them to even out the thickness. Note: One light smash usually does the trick. If using a jumbo size garlic, cut it into 6 to 8 pieces. Use the mallet/rolling pin to gently smash them flat. If using regular size garlic just smash them without slicing.
Roughly chop the rosemary sprigs.Note: Be sure to discard any tough stalks.
Heat 4 tablespoons duck fat in a 12 inch non-stick frying pan. Use medium to medium-low heat.
Season the fat in the pan with a pinch of the salt and pepper.
Add the garlic and saute for up to 2 minutes until fragrant and they start to turn light brown around the edges. Remove them to a small plate or bowl.
Add the smashed potatoes in a single layer. Sprinkle with 1/2 of the remaining salt and pepper and all of the rosemary.
Turn up the heat to medium high. Cook for 3 to 4 minutes until they have a nice crusty light brown on the bottom.
Add back the cooked garlic.
Use a tong to flip the potatoes. Sprinkle with the remaining salt and pepper.
Continue cooking for another 3 to 4 minutes until they are nice and light brown.
Mix and transfer to a serving platter. Garnish with herbs if preferred.
Serve with your favorite main dish. Enjoy.