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Sunday, December 6

Potato roasties

Potatoes, russet & sweet, peeled & quartered into similar sized chunks
4 pounds
Salt, kosher

Duck fat, leaf lard, vegetable or olive oil
2/3 cup
  1. Preheat the oven to 400°F. 
  2. Place the potatoes in a large saucepan, and add enough cold water to cover them. 
  3. Season with salt, and bring to a boil over high heat. 
  4. Once they boil, stir, reduce the heat to medium, and simmer for 5 minutes. 
  5. Add the fat/oil to a roasting pan large enough to hold all the potatoes in a single layer; place in the oven to heat. 
  6. Using a lid, carefully drain the water from the pan. 
  7. Cover and give it a good shake to bash up the potatoes slightly. 
  8. Remove the lid and set the pan aside, uncovered, for the potatoes to dry for a few minutes. 
  9. Carefully add the potatoes to the hot fat in a single layer so they are not touching. 
  10. Roast, turning about every 15 minutes, until they are deeply golden brown and crisp on the outside, about 60 to 75 minutes.
Recipe adapted from KQED Food

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