"ImStillMags" wrote in message
...

On Saturday, August 20, 2016 at 9:06:50 PM UTC-7, Ed Pawlowski wrote:
> Finally made some roasted potatoes we really liked. Yukon Gold cut into
> chunks. Simmered them a bit longer, used a little more olive oil and
> then seasoned them.
>
> Dinner was a spatchcocked chicken on the grill so i put a tray of spuds
> on the other side. Fresh picked tomato and lettuce for the salad,
> bottle of Pinot Grigio.

My favorite roasted potatoes are the kind most Brits make..
Peel and cut potatoes into good sized chunks.
Simmer a bit till the tester fork barely goes in the potato.
Drain and then shake them around in the collander to bang up the softened
surface of the potato. This helps the fat you are going to roast them in
cling to the potato.
Put in a baking pan with bacon fat, or goose fat or duck fat and roast till
potatoes are nicely browned, turn them a couple of time for even browning.

These always turn out with a beautiful deep golden brown crust and velvet
soft creamy interiors.


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The only difference I do, is to drain the potatoes, put some dripping in the
pan they came out of and when it is melted I toss the potatoes around in it.
That roughs them up nicely too.

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