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Sunday, September 18, 2011

Roast Potatoes

Chances are, you already have an excellent recipe for Roast Potatoes. If so, toss it out. This one’s better!

Roast Potatoes:

Baking potatoes, as needed
Drippings from roast, bacon, or duck (see Note)
Salt, to taste

Preheat oven to 400 deg. F. Peel and quarter large potatoes; if using small-to-medium potatoes, cut in half. Arrange hot potatoes in drippings (either around roast or in a metal pan; my theory is that potatoes crisp up better in a hot metal pan than in a glass baking dish). Turn to coat in sizzling fat several times during their 45 min. baking time. Roast until golden and crisp. Sprinkle with salt, to taste. 

Note: I strain and freeze drippings - usually to toss them out in a sealed plastic bag in solidified form, but often to make Roast Potatoes any time I feel like it, with no need to have a roast in the oven when I do. I’ve labelled this dish “Vegetarian.” If you take your vegetarian leanings seriously, use canola oil for these potatoes, Dollinks. 


Peel potatoes

Quarter potatoes

Transfer crisped potatoes from oven to serving dish

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