Chicken Roast Potatoes

By • November 13, 2012 0 Comments

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Author Notes: Every time I make a batch of chicken stock I lament the rich, glorious chicken fat I have to skim off the top. As part of a concerted effort not to discard this golden gift, I've started substituting it in places I might normally use other fats (you know the healthy ones, like olive oil). Reckless and unhealthy? Sure. But, delicious? Oh, so delicious.

Oh, and if you want to make these extra amazing, throw in a few wedges of fennel.


Serves 6

  • 8 large gold poatatoes
  • 1/4 cup of rendered chicken fat
  • 6 cloves of garlic, smashed
  • salt and pepper to taste
  1. Pre-heat oven to 425.
  2. Put potatoes in a pot with enough water to cover. Bring to a boil and cook for about 20 minutes until potatoes are almost cooked through.
  3. Remove potatoes from the water and let them cool.
  4. Cut the potatoes into wedges and toss with the chicken fat, garlic salt and pepper. Lay the potatoes and garlic flat on on a baking sheet (non-stick, or covered with parchment).
  5. Bake for about 30 minutes until the potatoes are golden.

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