Wednesday, January 25, 2012

Roasted Potatoes

Roasted Potatoes

January 25, 2012 at 7:04 pm
Yield: Makes 8 servings
Active time: 25 minutes
Total time: 1 1/4 hours

  • 4 lb small (1 1/2- to 2-inch) boiling potatoes, such as white, Yukon Gold, or Red, peeled (NOTE:  we used larger potatoes, kept the skin on, and just cut into smaller chunks, and they were delicious)
  • 3/4 cup rendered goose fat, or duck fat (this is a holiday recipe, assuming you are also roasting a goose or duck.  We used olive oil and it was just fine)
  • 2 teaspoons salt
  • 3/4 teaspoon black pepper (I used a roasted garlic and herb spice blend; use what you want/have)

  1. Preheat oven to 450*
  2. Cover potatoes with salted cold water, simmer, uncovered, until just tender, 12-20 minutes, depending on type of potato.  Drain in a colander and pat dry.
  3. Toss potatoes with fat/oil in a bowl, Spread potatoes in 1 layer in a large roasting pan and roast in middle of oven, turning once, until golden, about 30 minutes.  Toss with salt and pepper. (I added the seasonings with the oil, and didn't turn the potatoes.)

Potatoes may be boiled ahead, cooled, and chilled, to be cooked later.

They could have baked a little longer, to get crispier, but we were HUNGRY and tired of waiting :)

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