Triple-Cooked Beef Fat Potatoes

Ingredients

• potatoes (Peeled; amount not stated)
• water (For soaking and boiling; amount not stated)
• salt (For seasoning the boiling water; amount not stated)
• oil (For deep-frying or shallow-frying; light (late pressing) olive oil recommended for deep frying; amount not stated)
• garlic (Amount not stated)
• rosemary (Amount not stated)
• thyme (Amount not stated)
• beef fat (Melted, for drizzling; duck fat or goose fat may be used instead; amount not stated)

Steps

1. 1

   Peel the potatoes. Soak them for about 10 minutes, changing the water a couple of times to remove some of the starch.

2. 2

   Boil the potatoes in seasoned water for 15 minutes, until a knife goes in easily.

3. 3

   Drain the potatoes into a colander and leave them until they stop steaming and are as dry as possible, about 10 minutes according to the post description.

4. 4

   For the optional second cook, deep-fry the potatoes at 140°C (280°F) for 7 minutes. Alternatively, shallow-fry them in batches until slightly crispy.

5. 5

   Arrange the potatoes in a roasting tray. Add the garlic, rosemary, and thyme.

6. 6

   Drizzle the potatoes with melted beef fat; duck fat or goose fat may be used instead.

7. 7

   Roast at 220°C (430°F) for 15 minutes, until they have the desired finish, with crisp edges and moist centers.

8. 8

   Serve the roast potatoes as a side with roast meat of your choice.

Notes

The post says stages one and two can be done the day before. If roasting on a different day, bring the potatoes to room temperature for 30 minutes, then roast for 20–25 minutes or until they reach the desired finish. The transcript gives 430°F, while the description states 220°C.

Nutrition per serving

• side
• vegetarian option
• gluten-free
• deep-fried
• roasted
• Christmas