Hear, I get it. Thanksgiving is in a pair days, and you have already got your mashed potatoes recipe found out. Or perhaps you’re going nuts and making an attempt out some smashed potatoes this yr. However hear me out — for those who’re making ready your turkey exterior of the oven (say, in my Excellent Smoked Turkey recipe, or frying it), perhaps take into consideration making these Crispy Roast Potatoes with all of that free oven house.
This British-inspired model may be very easy: simply potatoes, salt, and an excellent animal fats like tallow, duck fats, or lard. There’s a bit of labor concerned, since you par-boil the potatoes, and “chuff” them by jostling them in a colander when draining. But it surely actually shines by leaving them alone after that — you don’t wish to flip them typically, so {that a} good crust kinds. And these crispy chunks of deliciousness pair very well with gravy, for those who’re .
I received’t maintain it in opposition to you for those who select to prepare dinner your turkey the normal manner, which yow will discover right here. And actually, right this moment’s recipe isn’t a holiday-specific endeavor (though now is a good time to share it, since potatoes are possible in your thoughts proper now). Have a contented vacation, and see you subsequent week.
Crispy Roast Potatoes (Gluten-free, Primal, Paleo)
2-3 lbs starchy white potatoes (russet, Idaho, Yukon gold), peeled and lower in half lengthwise
1 tbsp kosher salt, extra to style
¼ cup beef tallow, duck fats, goose fats, or lard
1. Place the potatoes in a stockpot and fill with sufficient chilly water to cowl the potatoes by 1”. Convey to a boil over excessive warmth then cut back warmth to medium and simmer for six minutes. Pressure in a colander and vigorously jostle the potatoes to roughen their edges; switch to a plate to chill when you preheat your oven to 425F.
2. Add the tallow to the baking sheet then place within the oven till very popular, about 6 minutes. Take away from the oven and thoroughly place the potatoes on the sheet utilizing tongs, turning the potatoes to coat with fats. Return to the oven and roast till the potatoes are very crispy, about 1 hour, turning the potatoes after half-hour and once more after one other quarter-hour. Sprinkle with salt to style and serve.
