Name: Roast Potatoes with Chicken Drippings
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs Yukon Gold or Maris Piper potatoes; 0.5 cup Chicken drippings (fat and juices); 4 cloves Garlic cloves, smashed; 2 sprigs Fresh rosemary sprigs; 1 tsp Flaky sea salt; 0.5 tsp Freshly cracked black pepper

Side Dishes

Roast Potatoes with Chicken Drippings

Experience the ultimate side dish with these potatoes that are parboiled and then roasted to perfection in rich, savory chicken drippings. Each bite offers a glass-like crunch followed by a creamy, buttery center that perfectly complements any roasted poultry.

Prep

15m

Cook

60m

Serves

Calories

420kcal

Qty	Ingredient
2 lbs 900 g	Yukon Gold or Maris Piper potatoes
0.5 cup 120 ml	Chicken drippings (fat and juices)
4 cloves 4 cloves	Garlic cloves, smashed
2 sprigs 2 sprigs	Fresh rosemary sprigs
1 tsp 5 g	Flaky sea salt
0.5 tsp 2 g	Freshly cracked black pepper

2 Method

Step 1. Preheat your oven to 425°F (220°C). Peel the potatoes and cut them into even 2-inch chunks.

Step 2. Place the potatoes in a large pot of cold, heavily salted water. Bring to a boil, then reduce heat and simmer for 8-10 minutes until the exterior is softening but the centers are still firm.

Step 3. Drain the potatoes into a colander and let them sit for 2-3 minutes to allow the steam to escape. This drying process is vital for a crispy result.

Step 4. Give the colander a vigorous shake to rough up the edges of the potatoes; this creates a starchy coating that will crisp up beautifully in the oven.

Step 5. Pour the chicken drippings into a heavy roasting pan and place it in the oven for 5 minutes until the fat is shimmering and hot.

Step 6. Carefully add the potatoes to the hot pan, tossing them gently to ensure every side is coated in the drippings. Spread them out into a single layer.

Step 7. Roast for 50-60 minutes, turning every 20 minutes to ensure even browning. During the last 15 minutes of cooking, toss in the smashed garlic and rosemary sprigs.

Step 8. Remove from the oven once the potatoes are deep golden brown and audible crunchy. Season with extra sea salt and pepper, and serve immediately.

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Roughing up the edges of the potatoes after parboiling creates more surface area for the fat to cling to, resulting in a superior crunch.
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Ensure the roasting pan is hot before adding the potatoes to prevent them from sticking to the bottom.
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If your chicken drippings contain a lot of liquid jus, try to separate the fat and use that for roasting, adding the jus at the very end for flavor.
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Don't crowd the pan; if the potatoes are too close together, they will steam rather than roast.