This entire post is a sort of fluke, no planning on my part at all. I was making dinner as always and thought, ” Why haven’t I posted this go-to potato recipe yet?” Probably because it’s so simple or maybe because it’s just yet another potato recipe.
This recipe is more a tutorial. If you follow the steps exactly you can use any flavoring or seasons you desire. If you’re having a classic meatloaf like our 7 ingredient Ritz cracker meatloaf you can mix together a quality Herbs DE Provence and salt for a complimentary side.
The pictures show a simple sea salt, dried parsley, cayenne pepper, and smoked paprika mix which produced a subtle spice beside our Honey and ginger glazed chicken, this night in particular.
Preheat oven to 450°F
Cut potatoes into wedges.
Run potatoes under cold water.
In a large bowl cover potatoes with cold water.
Let potatoes sit in water for 10 minutes.
*crucial* Add Bacon Fat/ Leaf Lard to pan and heat for 5 minutes.
Remove potatoes from water and pat dry.
Add seasonings and with hands make sure all potatoes are fully coated in flavors. Place potatoes evenly onto PREHEATED roasting pan.
Be careful hot pan will sizzle.Place potatoes into oven.
What’s a go-to side dish you love?
- 5-6 small Russet Potatoes chopped into wedges.
- 3 Tablespoons Leaf Lard/ Bacon Fat
- 2 Tablespoons dried parsley
- 1 teaspoon smoked paprika
- 1/2 teaspoon of cayenne pepper
- 2 Tablespoons sea salt
- Cut potatoes into wedges.
- Run potatoes under cold water until water runs clear.
- In a large bowl cover potatoes with cold water.
- Let potatoes sit in water for 10 minutes.
- Preheat oven to 450°F
- Add Bacon Fat/ Leaf Lard to pan and heat for 5 minutes.
- Remove potatoes from water and pat dry.
- With hands make sure all potatoes are fully coated in seasoning and flavors.
- Place potatoes evenly onto roasting pan.
- Be careful hot pan will sizzle.
- Place potatoes in oven.
- After 15 minutes Shake pan and flip potatoes around.
- Bake potatoes for another 25 minutes or until potatoes are golden and crispy on the outside, tender on the inside.