One day, pressed for time, JS did a quickie roast of some chicken legs and thighs, coating them with olive oil and seasoning them with salt and a blend of dried "Italian herbs": rosemary, thyme, basil, and oregano.
As usual, her roast chicken parts were quite the hit.
After plating the roast chicken parts, I looked at the chicken fat that was sitting in the pan. Looked at it quite longingly, in fact, thinking of putting all that chicken-y goodness to some delicious use.
I couldn't bear to throw the fat away, so I left the pan as is, for use the next day.
The next day, I bought some potatoes and asked TS to cook the potatoes in the chicken fat.
I simply cut up some potatoes, put them in the chicken-fatty pan, making sure they were all coated with the chicken-fatty goodness, and roasted them. The potatoes were also graced with some salt and a generous amount of lemon juice (because we do love our lemon potatoes).
Clean up was so easy, as the potatoes did a lot of the work for me.
These potatoes were very, very good. Nobody should put good chicken fat to waste. I may have liked them better than the chicken, I dare say.
So, the secret ingredient for great roasted potatoes? Chicken! =)
Some [eatingclub] vancouver Potato dishes
Potatoes Simmered in Miso (Jaga-imo Miso-ni)
Duck Shepherd's Pie, or "Duck Coop Pie"
Greek Caper Salad
Duck Fat Potatoes
"Mashed Potato Beef Burger" (Red-skinned Potato Salad in Taiwanese Sacha Cheeseburger)
Chinese "Stuffed Pancakes" with Potato & Garlic Chive Filling
Mama's Giniling (Soy-braised Ground Pork with Potatoes & Carrots)
Tacos of Carnitas with Pineapple, Roasted Salsa and Sweet Potato
Stuffed Giant Squid, Two Ways
Beef Kaldereta (Beef Stew with Bell Peppers)
Caldo Verde (Portuguese Kale & Potato Soup)
Moroccan Chicken Tagine