Crispy Oven Roasted Potatoes

These are Eammon’s absolute favorite potatoes but because of the calories in them, I make them only for holidays or as a very special treat.  When I make these special potatoes I use a very special ingredient, FAT!!  Yes pure, delicious, culinary gold, saved fat from when I previously made either chicken, duck or even as a last resort, bacon.  I keep containers of rendered fat in my freezer for when I want to make these potatoes or other special recipes.  My favorite fat to use when making these potatoes is the fat skimmed from a pot of Cheaters Chicken Soup as it not only has the rich chicken fat flavor but also all the garlic, onion and other flavors from the “Rotisserie” Chicken and the soup so it gives these potatoes the most delicious flavor EVAAH!! {Sorry, I’m originally from Boston and the accent just comes out every once in a while.}  I have also used pure rendered chicken and duck fat and while not as flavorful, still off the charts delicious.  If you’re not into saving chicken fat, fry up some bacon and use that fat.  Once you try these potatoes you’ll find fried or oven potatoes made with oil…well just boring and bland.  These potatoes are a special treat and oh-so-very worth every.single-calorie!!

Crispy Oven Roasted Potatoes

• red skinned potatoes or Yukon Gold potatoes 
• chicken fat skimmed from Cheaters Chicken Soup, rendered chicken, duck or bacon fat, enough to liberally coat the potatoes 
• sea salt & fresh ground pepper to taste
• peanut oil, oil of your choice or cooking spray 

Pre-heat oven to 450F.  Line a baking sheet with aluminum foil and lightly coat with oil or cooking spray.  Cut each unpeeled potato into eight pieces or for large potatoes, ten pieces.

Bring a large pot of salted water to a boil and add the potatoes.  Parboil the potatoes for five minutes, until just the outer edge of the potatoes are soft but the potatoes are still raw in the middle.  Pour the potatoes into a colander to drain and toss them around to get the edges roughed up.  Place some of the chicken fat into the now empty, still warm pot and allow it to melt.  Add the drained potatoes to the pot and toss to coat with the melted fat.  Pour the potatoes onto the prepared baking pan in a single layer and place them skin side down.  Roast for 30 minutes.  Toss the potatoes and cook another 10 minutes, toss one last time and cook for a final 10 minutes.  Season with salt & pepper and serve hot.

Enjoy!