Peel the potatoes keeping them as round as possible. Store in cold water as you peel the rest to keep them from oxidizing and changing color.
Cover the potatoes in a pot of cold water and bring to a boil, adding salt to season the water. Boil the potatoes until they are about 80% cooked through and can be pierced with a fork but don't fall apart about 15 to 18 minutes.
Drain well and set aside to cool and dry off.
Heat duck fat in a heavy bottom skillet over medium-high heat. Carefully add the potatoes and pan-fry, swirling and stirring frequently until they are golden brown on all sides, about 5 to 8 minutes.
Using a slotted spoon, transfer the potatoes to a serving dish and immediately sprinkle with kosher salt and fresh herbs. Serve immediately.
This is an easy recipe to scale. Parboil as many potatoes you need, then saute in batches being careful not to overcrowd the pan.
Larger yukon gold potatoes can also be used for this recipe. When cooking in the duck fat, smash the potatoes into the skillet to crisp.