× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Crispy Schmaltz Roasted Potatoes

Share this

Print Recipe
Potato Type: Reds
Cuisine: American
Prep Method: Roasted

Dish

Side Dish

Prep Time

10 Mins

Cook Time

45 Mins

Serving

Serves 6

Ingredients

+

For the Schmaltz

  • 1 lb. (454g) Chicken Skin and Chicken Fat Trimmings
  • 1/8th teaspoon (~1g) Kosher Salt
  • ¼ cup (60ml) Water
  • 1/3 cup (20g) Yellow Onion, sliced
+

For the Potatoes

  • 2 lbs. (904g) Red Potatoes, cut in half or in quarters
  • 4 each (20g) Garlic Cloves
  • 1-2 sprigs (2g) Rosemary
  • 3 tablespoons (45ml) Chicken Schmaltz (Recipe Above)
  • 1 tablespoon (3g) Parsley, chopped

Preparation

  1. Cut the chicken skin into pieces and in a nonstick medium-sized pan, add the chicken skin/fat, salt, and water.
  2. Spread the chicken skin/fat evenly across the bottom of the pan. Add the sliced onions on top and cook over medium heat for 10 minutes or until the schmaltz starts to render. Then stir every 5-10 minutes, until the skins get crispy and the fat is rendered.
  3. Remove the chicken skins, and strainer the fat through a fine-mesh strainer, discard the onion. Chop the crispy chicken skins and set them aside until ready to use.
  4. Place the potatoes in a large bowl together with the schmaltz, garlic, herbs, salt, and pepper.
  5. Transfer the potatoes to a baking sheet and bake at 400 F (204 C).
  6. The potatoes should roast in the oven for about an hour until they are golden brown and crisp.
  7. Remove the potatoes from the oven, place in a serving dish, and garnish with freshly chopped parsley and the crispy chicken skins from before.
  8. Serve immediately. Enjoy!

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

340

Fat

23g

Sodium

270mg

Cholesterol

45g

Vitamin C

11.2mg

Carbohydrates

19g

Fiber

2g

Protein

14g

Potassium

608mg

Sugar

2g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up