roast
potatoes.
Ingredients:
1lb peeled potatoes, any waxy potato works, creamer-yellow is used here
1/2 cup fat/oil; duck fat, beef tallow or ghee.
herbs, (thyme, rosemary, marjoram, sage, garlic.)
kosher salt.
Equipment:
pot.
roasting tray.
Yield:
~2lbs of roasted potatoes.
Execution:
parboil the potatoes.
Preheat a convection oven to 400°F.
Wash and peel the potatoes, cut into big chunks.
Place the potatoes into a pot and fill with enough cold water to cover, season the water until it tastes a bit too salty.
Simmer the potatoes over medium heat until they are fully cooked through. A pairing knife stuck in the centre should go through with no resistance.
Add the fat to the tray and put in the oven for 5-10 minutes.
Strain the potatoes, discard the water.
Add the potatoes back to the pot, cover with a lid and vigorously shake until each potato has a rough exterior.
Season lightly with salt.
2. roast the potatoes.
Add the potatoes and flip to ensure the entire potato is covered in fat.
Place in the oven for 25-30 minutes or until golden and crisp on one side, flip and repeat until the same is achieved all over.
During the last 10 minutes add the herbs.
Strain the potatoes from the fat, season the potatoes with salt.
3. frying the potatoes is a better option.
Heat oil in a large pot or deep-fryer to 350-375°F.
Repeat the parboiling steps.
Fry until golden, crispy brown, season to taste with salt.