Harvest Eating Podcast-plant Based Vegan Recipes

This is a quick episode today to explain how I recently made extremely crispy lard roasted potatoes that went alongside a ribeye steak. This “technique” is like many, not my invention and not the invention of the person you might have heard it from before….if that makes sense. So getting right to it first take your fat (lard, olive oil, duck fat, beef tallow) and place in small pot, add about 2 tbs minced rosemary, a few smashed garlic cloves and bring to a simmer…..keep this moving so you don’t burn the garlic. This quick infusion will leave the fat loaded with flavor, set aside and let cool. Next place a pot of salted water (1/4 c salt) on the stove over high heat, while that is heating you want to take either russet potatoes or gold potatoes or red potatoes and peel them and cut into odd shaped chunks about golf ball size, but don’t pay too much attention to the size. When the water has come to a rolling boil add 1/2 tsp baking soda to the water then add the potatoes and stir, let them come back to the boi