If you are British, or have a Brit for a mom (like I do!) then you have tasted these scrumptious potatoes many times. The French make a similar dish with goose fat and those are spectacular, too. For people trying to lose weight, I would say that roasted potatoes are a better choice than French fries, but that is not saying much. This recipe is NOT low fat nor low carb, so use your common sense and enjoy in moderation.
When I roasted my grass-fed beef bones from England Acres, I almost created an oven fire due to the amount of fat that dripped off the pan and onto the bottom of the oven. I should have used a roasting pan instead of a pizza tray. Yes, sometimes you have to wonder what on earth I am thinking! Anyway, I quickly slid a baking dish under the pizza tray and saved most of that precious fat. Why precious? Because the fat in grass-fed meat contains all kinds of good stuff, like omega-3 fatty acids and Vitamin K2. Since this is the whole point of purchasing grass-fed meat, it would be pretty ridiculous to then dump the fat in the trash.
As soon as I saw that layer of fat in the bottom of my pan, I thought of roasting potatoes in it. The following recipe is just a guideline. You can use any kind of rendered animal fat for the dish. Beef fat is typical for the British, usually pairing the potatoes with prime rib roast for Christmas dinner.
Ingredients:
About 5-6 Yukon Gold potatoes, medium sized
salt and pepper to taste
Several tablespoons of rendered beef fat from bones or a roast
Begin by placing the scrubbed but not peeled potatoes in a sauce pan. (Peeling the potatoes would be more traditional, but I love the texture and fiber of the peels.) Cover with water and bring to a boil. Cook for about 30 minutes or until ALMOST fully cooked. (When you pierce with a fork, there should be just the slightest resistance.) Remove potatoes from water and cut into quarters. Place into pan with rendered fat. Turn potatoes to cover each one with fat. Sprinkle with salt and pepper. Roast at 375F for about 20 minutes. Remove pan from oven and stir or shake the potatoes around, making sure they are not stuck to the bottom. Return to oven for another 20 minutes. Potatoes should be golden brown and crispy on the outside while creamy and moist on the inside. Makes 4-5 servings, depending on the size of the potatoes. Enjoy!
hocofood@@@
When I roasted my grass-fed beef bones from England Acres, I almost created an oven fire due to the amount of fat that dripped off the pan and onto the bottom of the oven. I should have used a roasting pan instead of a pizza tray. Yes, sometimes you have to wonder what on earth I am thinking! Anyway, I quickly slid a baking dish under the pizza tray and saved most of that precious fat. Why precious? Because the fat in grass-fed meat contains all kinds of good stuff, like omega-3 fatty acids and Vitamin K2. Since this is the whole point of purchasing grass-fed meat, it would be pretty ridiculous to then dump the fat in the trash.
As soon as I saw that layer of fat in the bottom of my pan, I thought of roasting potatoes in it. The following recipe is just a guideline. You can use any kind of rendered animal fat for the dish. Beef fat is typical for the British, usually pairing the potatoes with prime rib roast for Christmas dinner.
Ingredients:
About 5-6 Yukon Gold potatoes, medium sized
salt and pepper to taste
Several tablespoons of rendered beef fat from bones or a roast
Begin by placing the scrubbed but not peeled potatoes in a sauce pan. (Peeling the potatoes would be more traditional, but I love the texture and fiber of the peels.) Cover with water and bring to a boil. Cook for about 30 minutes or until ALMOST fully cooked. (When you pierce with a fork, there should be just the slightest resistance.) Remove potatoes from water and cut into quarters. Place into pan with rendered fat. Turn potatoes to cover each one with fat. Sprinkle with salt and pepper. Roast at 375F for about 20 minutes. Remove pan from oven and stir or shake the potatoes around, making sure they are not stuck to the bottom. Return to oven for another 20 minutes. Potatoes should be golden brown and crispy on the outside while creamy and moist on the inside. Makes 4-5 servings, depending on the size of the potatoes. Enjoy!
hocofood@@@
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