Broiled Potato utilizing a secret ingredient. This will result in Delicious Broiled Potatoes that are Crisp. Season with Salt & Pepper blend or other seasoning during the last 1 minute of cooking.
Servings: 2 portions
Equipment
- Stockpot, Digital Scale, Strainer, Roasting Pan
Ingredients
- 500 g Potatoes - Peeled & Diced
- 8 C Water
- 1 Tbl Sea Salt
- 1/4 tsp Baking Soda
- 1/3 C Fat - Rendered Fat, Lard or Neutral Oil
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Instructions
- Preheat the oven to broil with the rack positioned one notch below the middle. Combine in a Pot the Water, Salt & Baking Soda.
- Peel and weigh out the Potatoes. Dice the Potatoes into 1 inch pieces and place into the Pot.Bring it to a boil and continue to cook for 10 minutes. Strain and let cool (Air dry) for 1–2 minutes.
- Place the Potatoes back into the Pot with fat and toss them around to break up the edges and create a mash coating.
- Empty the Potatoes into the Roasting pan and place in oven. Leave for about 15 minutes, then toss around every few minutes until done for another 10 - 15 minutes or until Crisped to your liking. The frequent tossing after the initial 15 minutes is necessary to ensure the Potatoes stay well coated in Fat and Crisp up. Be sure to remove any excess fat if present before seasoning.
- Drain out any excess Fat and Season with the Salt & Pepper Blend or other Seasonings. Place back into the oven for 30 seconds to a minute.
Notes
If using a solid Fat like lard, add the fat to the Hot pot right after straining. The residual heat will melt the fat.
The objective of boiling is to soften the outside exterior. Pick one potato up and if the edges are still intact, boil longer. You want to be able to coat these in oil and mix and the exterior should break down a bit creating a mash that will crisp in the oven.