Yummy Chicken Fat Potato Wedges
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golden or russet potatoes, peeled and cut into wedges
salt, kosher variety
salt, kosher variety, to taste
black pepper, freshly ground, to taste
Chef’s Note: You can actually buy chicken fat; however, the next time you’re boiling a fryer for some chicken stock, scoop off that chicken fat and save it for other uses… like making potato wedges.
Gather your ingredients.
Place a rack in the middle position, and preheat the oven to 450f (230c).
Put a pot over medium-high heat and add about 6 quarts (5.5liters) of water.
Bring to the boil, add the salt, and stir to combine.
Carefully add the potatoes, and return the water to a boil.
Chef’s Note: Allow the potatoes to boil for one minute.
Place the potatoes into the dry pot and cook over medium heat for a minute or two, until they are dry.
Chef’s Note: Bang the pot around a bit to ruff up the potatoes.
Add the chicken fat, and a bit of salt and pepper, and then gently toss until the potatoes are evenly covered in the chicken fat.
Add the potatoes to a parchment-lined baking sheet.
Place in the preheated oven and allow them to bake until beginning to brown, about 20 minutes.
Toss, and return to the oven for another 10 minutes.
Toss, again, and return to the oven for an additional 10 minutes.
Serve them as you would for any starch. Enjoy.
Keep the faith, and keep cooking.