shaken roast potatoes

Ainekset

2-1/2 lbs Yukon Gold or other Waxy potatoes

Kosher salt

3 tablespoons of melted ghee, schmaltz, or extra- virgin olive oil

Ohjeet

Cut 2-1/2 pounds of Yukon Gold or other Waxy potatoes into 1-1/2-inch chunks and place in a large pot. Cover with water, season generously with salt, and bring to a moderate simmer. Cook the potatoes until a paring knife meets very little resistance when inserted, 12 to 15 minutes.

When the potatoes are cooked, gently drain them into a colander, then return them to the pot and season with salt to taste. Add 3 tablespoons of melted ghee, schmaltz, or extra- virgin olive oil, then cover and gently shake the pot until the potatoes break down a bit and a pasty, shaggy outer layer forms.

Drizzle a sheet pan with 3 more tablespoons of fat, then evenly spread out the potatoes. Roast at 425°F for 20 minutes. Use a thin flexible metal spatula to release any stuck potatoes, shake the pan, and turn the potatoes. Continue turning, shaking, and roasting until all the potatoes are golden brown and crisp all over, 15 to 20 minutes longer. Transfer to a

serving dish, season with salt to taste, and serve immediately.

Muistiinpanot

Recipe from good things, by samin nosrat.