Chicken Schmaltz–Roasted Potatoes

Serves: 6

INGREDIENTS: 

• 4 large gold potatoes, cut into 1-inch chunks or wedges

• L&S Kosher salt

• L&S freshly ground pepper

• 1/4 cup Lewis and Son Chicken Schmaltz

METHOD

1. Preheat the oven to 220°C. Place the potatoes in a medium saucepan and cover with water by 2.5cm. Add 1/2 teaspoon salt. Bring to a boil, reduce the heat, and simmer until the potatoes start to soften but are not cooked through, 5 to 6 minutes. Drain, then let sit in the strainer for 1 minute.

2. Pour or spoon the chicken schmaltz onto a rimmed baking sheet and add the potatoes. Gently toss the potatoes in the fat to coat, then sprinkle generously with salt and pepper. Spread the potatoes into a single layer and bake, tossing occasionally, until golden brown all over, 25 to 35 minutes. Remove the potatoes from the fat, sprinkle with salt, and serve.