Schmaltzy Herby Crispy Potatoes
1 lb whole fingerling potatoes (yukon golds will also work well)
¼ cup rendered chicken fat, olive oil, or ghee (or a combo of these three)
1 tbsp fresh lemon juice
4 cloves garlic, minced
¼ cup chopped thyme leaves
¼ cup chopped rosemary
¼ cup fresh parsley *
Chili to taste (aleppo, gochugaru, or red chili flakes would all work well)
* I’m going to be real with you. I made up these herb measurements because I don’t measure herbs. Do this to your preference.
Dry Roast the Potatoes
Roast the potatoes whole, skin on at 400F until cooked through and a knife can puncture the potato without resistance. Approximately 1hr.
Crisp Potatoes and Make Garlicky Herb Schmaltz
Once cooled, slice the potatoes in half lengthwise and toss with salt. Add fat of choice to a large cast iron skillet, and add potatoes cut side down to the pan. Place over medium-medium high heat and cook until the cut side is crispy (10ish minutes). Once crispy, transfer potatoes to a bowl. Off the heat, swirl in lemon juice, herbs, garlic, and chili flakes in the pan until fragrant. Add to potatoes, toss, and serve.