Chicken fat + Bacon fat + Potatoes = ?
So this is what I did with the potatoes and bacon/chicken fat yesterday...they were probably the BEST POTATOES I'VE EVER HAD.
I steamed the potatoes until they were soft, and smashed them into pieces. Poured all of the bacon/chicken fat into a pan and fried the potatoes right in the fat until they got super crisp. Made a spicy mayo (mayo, sambal, shallots, scallions) to top the potatoes. It was freaking amazing.
Thank you everyone for your suggestions!
I would think you could make Boulangerie Potatoes. Just use bacon and chicken fat instead of rendering bacon that is called for in the recipe.
1/4 pound bacon
2 large onions, cut in half then sliced
salt and black pepper
2 tablespoons fresh thyme leaves
1 3/4 pounds Idaho potatoes, peeled
1 cup chicken stock, warm
2 tablespoons butter
Heat the oven to 325°F. Cut the bacon into thin strips about 2 inches long. Cook the bacon over medium heat in a large skillet until rendered but not yet crisp, about 2 min. Add the onions, salt, and pepper and cook, stirring frequently, until the onions begin to soften, about 5 min. Add half the thyme leaves and cook, stirring frequently until the onions are tender about 5 min. more.
Cover the bottom of a medium baking dish with the onion mixture. Slice the potatoes very thin. Arrange some, slightly overlapping, in rows over the onions. Pour the stock evenly over the potatoes, then dot .them with butter and sprinkle with salt and pepper and remaining thyme. Cover the pan tightly with aluminum foil and bake for one hour. Remove the foil and continue baking until the potatoes are tender and edges are beginning to crisp, about 45 more minutes. Serve warm.