Cut the potatoes into even sized pieces and cover with cold water in a saucepan. Add the coarse salt. Bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender, about 10 minutes. Drain and allow to cool for 5 minutes.

Heat the duck fat in a large non-stick skillet over medium heat until melted. Add the potatoes and cook over high heat until crisp and golden brown about 5 minutes.

Sprinkle with salt, pepper, chopped thyme and parsley before serving.