Yummy Chicken Fat Potato Wedges

Andy Anderson !


Yeah, you read it correctly, “Chicken Fat” potatoes wedges. Oh My…

This is an old recipe that really produces some excellent flavors. If you happen to have some chicken fat lying about (and you should), then the remainder of the process is pretty straightforward.

So, you ready… Let’s get into the kitchen.

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10 Min
30 Min



1 1/2 lb
golden or russet potatoes, peeled and cut into wedges
1/4 c
salt, kosher variety
2 oz
chicken fat
salt, kosher variety, to taste
black pepper, freshly ground, to taste


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2Chef’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.

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3Gather your ingredients.

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4Place a rack in the middle position, and preheat the oven to 450f (230c).

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5Put a pot over medium-high heat and add about 6 quarts (5.5liters) of water.

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6Bring to the boil, add the salt, and stir to combine.

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7Carefully add the potatoes, and return the water to a boil.

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8Chef’s Note: Allow the potatoes to boil for one minute.

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9Drain the potatoes.

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10Place the potatoes into the dry pot and cook over medium heat for a minute or two, until they are dry.

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11Chef’s Note: Bang the pot around a bit to ruff up the potatoes.

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12Add the chicken fat, and a bit of salt and pepper, and then gently toss until the potatoes are evenly covered in the chicken fat.

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13Add the potatoes to a parchment-lined baking sheet.

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14Place in the preheated oven and allow them to bake until beginning to brown, about 20 minutes.

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15Toss, and return to the oven for another 10 minutes.

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16Toss, again, and return to the oven for an additional 10 minutes.

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18Serve them as you would for any starch. Enjoy.

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19Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American