Perfectly Crisp Roast Potatoes
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 179 |
| pro | 3 g |
| total fat | 10 g |
| sat. fat | 3 g |
| carb | 21 g |
| fibre | 2 g |
| chol | 9 mg |
| sodium | 151 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 6 |
| vit C | 30 |
| folate | 5 |
Ingredients
- 2-1/2 lb russet potatoes or baking potatoes
- 1/4 cup seasoned schmaltz
- 1/2 tsp black pepper
- 1/2 tsp sea salt
Preparation
Seasoned Schmaltz
Heat large cast-iron or other heavy ovenproof skillet to 475°F (240°C) in conventional oven, or 450°F (230°C) in convection oven.
Meanwhile, peel and cut potatoes into irregular 2-inch (5 cm) chunks. Add schmaltz to hot skillet and heat until hot. Add potatoes and pepper, tossing to coat; roast, tossing occasionally, until browned and crisp, about 1 hour in conventional oven, 50 minutes in convection oven.
Using slotted spoon, transfer potatoes to platter; sprinkle with salt.
Heat large cast-iron or other heavy ovenproof skillet to 475°F (240°C) in conventional oven, or 450°F (230°C) in convection oven.
Meanwhile, peel and cut potatoes into irregular 2-inch (5 cm) chunks. Add schmaltz to hot skillet and heat until hot. Add potatoes and pepper, tossing to coat; roast, tossing occasionally, until browned and crisp, about 1 hour in conventional oven, 50 minutes in convection oven.
Using slotted spoon, transfer potatoes to platter; sprinkle with salt.
Source : Canadian Living Magazine: December 2008
- Keywords : Sides; Roast; Thanksgiving; Potatoes; Christmas;
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