The Lagasse Girls' Big Flavor, Bold Taste--and No Gluten!: 100 Gluten-Free Recipes from EJ's Fried Chicken to Momma's Strawberry Shortcake by Jilly Lagasse & Jessie Lagasse Swanson

Author:Jilly Lagasse & Jessie Lagasse Swanson [Lagasse, Jilly]
Language: eng
Format: epub
ISBN: 9780738217888
Publisher: Da Capo Press
Published: 2014-10-14T07:00:00+00:00

3

tablespoons duck fat

Salt and freshly ground black pepper

1. Preheat the oven to 400°F.

2. Place the potato chunks in a large pot and cover with COLD water. Bring to a boil over high heat.

3. Once boiling, salt the water and boil the potatoes until fork-tender, about 6 to 8 minutes. You want them to be soft but not too mushy.

4. Drain in a large colander and then forcefully shake the colander to roughen the potatoes up. The edges will look fluffy and starchy. Alternatively, you can put the drained potatoes back into the pot, cover with a lid, and shake roughly for a few seconds. You can be a bit aggressive with this!

5. Place the duck fat into a large roasting pan and put the pan in the preheated oven to melt the fat and get it nice and piping hot. This should only take a minute or two.

6. Take the roasting pan out of the oven and CAREFULLY add the drained, roughened-up potatoes. Be advised that the fat is VERY hot, so take caution here. The potatoes should sizzle slightly when added.

7. Generously salt and pepper the potatoes and give them a good stir to coat all the sides in the melted fat and seasoning. Place back into the oven and roast for 50 to 60 minutes, or until golden brown and crispy, flipping the potatoes at least twice throughout cooking to evenly brown all sides. This can take up to an hour (or even longer), so do not prematurely take them out of the oven. They should be deep GOLDEN brown and crispy on all sides.

8. Remove from the oven and immediately season with a bit more salt and pepper.

9. Transfer to a paper towel–lined plate or baking sheet and let the potatoes de-grease slightly before serving immediately.

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