4 tbsp rendered bacon fat
2 lb. red potatoes
2 sprigs fresh rosemary
1 tbsp. sea salt
Directions:
Preheat your oven to 500 degrees Fahrenheit. Place baking sheet in the
oven while it preheats.
Scrub your spuds and place them in a large pot filled with 1 inch water
covering the potatoes, and 2 tablespoons of salt.
Bring water to a boil, then return water to a simmer until potatoes are
tender but their skin still resists piercing with a fork.
Remove potatoes from the water and square into approximately 2 in chunks
Add potatoes to a large mixing bowl with salt and 4 tablespoons rendered
bacon fat, mix until potatoes are evenly coated.
Remove baking sheet from the oven (remember that it’s hot later, when
you reach to put it back in the oven.) Place potatoes cut side down on
the unlined baking sheet evenly spaced without touching other potatoes.
Cook potatoes for 20 minutes. Remove from oven and flip the potatoes to
another side, place back into the oven for another 20 minutes or until
golden brown.
Remove from oven and cool for 5 minutes before serving.
