The Crunchiest Roast Potatoes // Thanksgiving Sides-A-Palooza
 
 
This recipe is simple, but it's all in the execution! Fluffy potatoes, super-hot fat and a quick blast in the oven.
Author:
Serves: serves 4-6
Ingredients
  • 2 pounds (900g) potatoes (a floury variety, such as sebago or yukon gold is best)
  • ½ cup (125ml) duck fat or high-smoke point oil (grapeseed oil or canola oil are great)
Instructions
  1. Peel and chop the potatoes into chunks roughly the size of a ping-pong ball. Place them in a large pan of cold water, bring to the boil and boil for 8 minutes. Drain and set aside.
  2. Meanwhile, place your cooking fat of choice into a large roasting dish and place the pan into a 450F/220C oven to preheat for 15 minutes.
  3. When the 15 minutes are up, the fat will be very hot. Carefully remove the pan from the oven and place it on a flat surface. Take the potatoes and shake them in their pan or colander so that the edges begin to break up slightly and then tip them very carefully into the hot oil. Turn things over with a pair of tongs, again, very carefully and then place back in the oven for 35-40 minutes, or until very golden and crispy. Scoop them out of the pan, leaving the fat behind, and serve!
Recipe by The Sugar Hit at http://www.thesugarhit.com/2014/11/the-crunchiest-roast-potatoes-thanksgiving-sides-a-palooza.html