Let’s be honest: I don’t think there’s a form of potatoes that I don’t like. French fries, mashed potatoes, hashbrowns; I don’t care. They’re all excellent.
But for a fancy meal? There’s nothing like perfectly roasted potatoes, with a crispy outer skin and soft and tender middle. But getting that perfect “bite” and making the outside crispy without drying out the middle can be a bit tricky. Here’s how I do it every time, without question.
- 1 lb new potatoes (about 6-8 medium sized ones)
- 1 tbsp cooled bacon grease
- 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 sprig of fresh rosemary, finely chopped
- Cut your potatoes into about 1/2″ cubes, leaving the skin on. Try to get a uniformity in the pieces so that they’ll cook evenly.
- Put your potatoes in a tupperware dish, and add all remaining ingredients. If you don’t keep a countertop container of bacon grease with bacon drippings from whenever you cook bacon…you should start…but you can also fry up come bacon and add the oil directly.
- Close the lid of the tupperware, and shake vigorously until all the potato pieces are coated in fat and spices. Then, take off the lid and dump the contents onto a single layer on an ungreased cookie sheet, taking care to make sure no potato pieces are stuck together.
- Put the cookie sheet in a COLD oven, and then set the heat to 425. Starting with the oven cool lets the potatoes dehydrate gradually as the temp comes up, helping to draw the moisture out of the potatoes more gradually.
- Cook for 25 minutes, stirring once.
Voila! Let cool for a couple minutes and these are absolutely PERFECT potatoes. Enjoy!