yummy chicken fat potato wedges

How To Make yummy chicken fat potato wedges

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  1

  PREP/PREPARE
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  2

  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.
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  3

  Gather your ingredients.
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  Place a rack in the middle position, and preheat the oven to 450f (230c).
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  Put a pot over medium-high heat and add about 6 quarts (5.5liters) of water.
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  Bring to the boil, add the salt, and stir to combine.
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  Carefully add the potatoes, and return the water to a boil.
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  Chef’s Note: Allow the potatoes to boil for one minute.
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  Drain the potatoes.
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  Place the potatoes into the dry pot and cook over medium heat for a minute or two, until they are dry.
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  Chef’s Note: Bang the pot around a bit to ruff up the potatoes.
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  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.
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  Add the potatoes to a parchment-lined baking sheet.
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  Place in the preheated oven and allow them to bake until beginning to brown, about 20 minutes.
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  Toss, and return to the oven for another 10 minutes.
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  Toss, again, and return to the oven for an additional 10 minutes.
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  PLATE/PRESENT
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  Serve them as you would for any starch. Enjoy.
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  Keep the faith, and keep cooking.
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