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Author Notes: I ended up with a boatload of beef fat after making stock for beef pho and couldn't let it go to waste. I chose the Serious Eats method for new potatoes, using the beef fat redolent of black cardamom, cinnamon and serrano instead of canola oil. It worked beautifully, though to get a more burnished crust I left the potatoes in the oven for an extra ten minutes. The potatoes turned out crispy, as promised, surprisingly fragrant with a slow, creeping heat.
- bunches Beef bones, roasted
- 1 Black cardamom pod, crushed
- 1 serrono chile, seeds removed
- 1 cinnamon stick
- 1 star anise
- 4 whole cloves
- 1 hand ginger, split in half
- 2 onions, halved
- 1 bunch cilantro
- 5 pinches whole black peppercorns
- salt to taste
- Put all the ingredients into a large stock pot and cover with water.
- Simmer for 4 hours, skimming the scum occasionally
- Pour stock through a fine mesh strainer into tupperware
- Allow to cool in refrigerator overnight
- Skim and save solidified fat on top
Crispy Pho-Spiced Beef Fat Potatoes
- 1 pound new potatoes
- 1/3 cup pho-spiced beef fat
- 1/2 tablespoon white or rice wine vinegar
- 1/2 tablespoon salt
- salt and pepper to taste
- Preheat oven to 500°F. Line a rimmed baking sheets with foil and place in oven.
- Wash and halve potatoes
- Put potatoes in a pot with 1/2 tablespoon each salt and vinegar
- Cover potatoes with cold water by 1 inch, bring to a boil and then simmer for 5 minutes
- Drain potatoes
- Pour potatoes into a bowl with 1 tablespoon of the melted fat
- Toss the potatoes and maybe bang on them a bit with a spoon to get a good layer of potato/fat paste. Really show them them who's boss.
- Remove baking sheet from oven and pour the remaining beef fat into it. Then arrange the potatoes cut size down on the sheet.
- Roast in oven until the bottoms look golden brown, about 30 - 40 minutes.
- Take the baking sheet out, toss the potatoes around and cook for another 10 minutes.
- Add salt and fresh-cracked pepper to taste.
- This recipe was entered in the contest for Your Best Recipe with Potatoes