The secret ingredient? Schmaltz!
2 large baking potatoes
1/4 to 1/2 cup chicken schmaltz
1 Tbsp olive oil
handful fresh sage
salt and pepper to taste
1. Preheat oven to 375°. Meanwhile, peel and roughly chop potatoes into medium-sized chunks. Boil in a large pot for approximately 8 minutes until you can easily puncture them with a knife, but so that they are still solid.
2. Spoon your schmaltz into a medium roasting tin. Place it on your stovetop or (briefly) inside your oven, until the fat is mostly melted. Remove from heat.
3. Drain the potatoes and place them in the roasting tin. Stir gently to distribute the now-liquid fat, then drizzle in the oil. Bake for approximately 15 minutes.
4 Meanwhile, gather and chop your sage, if applicable. After about 15 minutes of baking, remove the potatoes, add the sage, and gently stir again. Place back in the oven for 5-10 minutes, or until potatoes are fully cooked and beginning to brown. At this point, move the roasting tin to the top shelf, turn your oven to broil, and monitor the potatoes until they are nicely browned and glistening.
5. Remove from the pan using a slotted spoon (feel free to reserve some of the grease for dripping on the potatoes, though!), and be sure to fish out the little pieces of schmaltz-fried sage. Top with salt and pepper to taste, and serve immediately.
These are also excellent as leftovers, but be aware: they will lose their signature crunchiness. I like to refresh and reuse them by frying them alongside my sizzling bacon in the morning! If schmaltz-roasted potatoes weren’t decadent enough for you, try schmaltz-roasted, bacon-grease-fried breakfast potatoes.
I make no apologies.
Hurray for schmaltz!! It’s liquid gold. You’re a girl after my own heart.