Roast potatoes are divine at the best of times, but when basted in porky, savoury goodness, they’re even more otherworldly. And, to elevate these bacon fat potatoes further, a decent sprinkle of crispy bacon bits gives them a delightful crunch. Serve this side dish with roast chicken and a lavish dose of gravy, or alongside a perfectly seared steak.
1kg (2lb 3 oz) baby potatoes
3-4 tbsp diced bacon fat
30g (or about 2 tbsp) lard
sea salt
roughly chopped coriander (cilantro), to serve (optional)
- Cook the potatoes in boiling water for 15-20 minutes or until just tender when pierced with a knife.
- Drain and allow to cool slightly.
- Place a carbon steel or stainless steel pan over high heat. Add the bacon fat and cook for about 10-15 minutes until the bacon has crisped up and the fat has rendered out. Remove the bacon bits and set aside for later, leaving the fat in the pan. Add the lard to the pan and wait for it to start shimmering.
- Using tongs, carefully transfer the potatoes into the hot fat and lightly crush them with a potato masher. Season with salt. Cook, flipping every so often, for 15 minutes or until golden and crispy. Sprinkle with your reserved crispy bacon bits and coriander (if using), then serve.
