English Roasted Potatoes Southern Style

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Recipe byBrianDonnaMcBride

Notes:

This recipe uses the English trick of making fantastic oven roasted potatoes. Combined with our use of bacon fat instead of the usual English use of duck fat, hey who has duck fat laying around! But like most Southerners we always keep bacon fat in the fridge . You can always substitute olive oil. You end up with crispy brown on the outside and creamy on the inside.

Categories:
- Breakfast
- English
- Potato
- Side Dish
- Southern
- Vegetable

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Ingredients:

2-3 medium potatoes (1 per person)
1 tablespoon bacon fat (any oil will do in a pinch)
1 tablespoon of seasoning of your choice
We use Mrs. Dash, or seasoning salt and pepper
Or what ever you prefer

Line a shallow baking pan with foil
Scoup the cold bacon fat onto the pan and place in a pre heated 425° oven
Thoroughly clean the potatoes and pat dry
Slice each potato in half lenngth wise. Cut in to small wedges (see photo)
Par boil in a pot of water for 5 minutes
Drain out water.
Here's the English trick. With the potatoes in the pot cover and still hot, shake vigorously back and forth for a couple of minutes. This will cause the potatoes to develope a slight fuzzynes on the cut surfaces. This allow the potatoes to crisp up in the oven. BRILLANT!
Remove the pan from the oven and toss the potatoes onto the pre-heated pan and sprinkle on the seasonings. They should sizze a lot, simply toss around with a large spoon until they are well coated with the seasonings.
Bake in the oven for about 20 minutes turning occasionally to brown on all sides.