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 potatoes in hot drippings (potatoes crisp up best in a hot metal pan). 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.