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Rosemary Roasted Nugget Potatoes

MeganMegan Ryan

Ingredients

  • 20 pink nugget potatoes
  • 1 tbsp of rosemary
  • 4 tbsp of beef fat dripping at room temperature. Use olive oil if you don’t have fat dripping.
Rosemary Roasted Nugget Potatoes photo

directions

  • 1

    1. Set oven to 450F.

  • 2

    2. Bring a big pot of water to boil.

  • 3

    3. Using a brush, clean the potatoes while rinsing them under water.

  • 4

    4. Put the potatoes and 4 tbsp of coarse salt (yes, 4 tbsp!) into the boiling water. Cook the potatoes until they are fork tender. This took about 15 minutes for me.

  • 5

    5. While the potatoes are being cooked, make the rosemary salt. Put equal amount of rosemary and coarse salt (that is 1 tbsp each of rosemary and salt) into a mortar and pestle. Pound the rosemary and salt until they become very fine.

  • 6

    6. Right after the potatoes are done cooking, remove the water. Cut the potatoes into halves or quarter them if needed.

  • 7

    7. While the potatoes are hot, season them with the rosemary salt and fat. Make sure each potato is coated with the seasoning. Put in freshly ground pepper.

  • 8

    8. Layer the potatoes in a baking dish. Make sure the potatoes are placed in only one layer. If the potatoes don’t have enough room, they won’t brown evenly.

  • 9

    9. Roast the potatoes in the hot oven for 1/2 hour.

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