MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Schmaltz Roasted Potatoes w/Crunchy Sage
Categories: Five, Potatoes, Poultry, Herbs
Yield: 2 Servings

2 lg Russet baking potatoes
1/2 c Chicken schmaltz
1 tb Olive oil
1 Handful fresh sage
Salt & pepper

Set oven @ 375ºF/190ºC.

Meanwhile, peel and roughly chop potatoes into medium
size 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.

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.

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.

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.

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.

Uncle Dirty Dave's Kitchen

MMMMM

... If it's good, they'll stop making it.
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