Brined Idaho® Potatoes with Dry Aged Beef Fat

Brined Idaho® Potatoes with Dry Aged Beef Fat

Source:
Jeremiah Bacon
The Macintosh and Oak Steakhouse
Charleston, SC

Yield: 16 servings

Ingredients:

Directions:

  1. In a large stockpot, mix together thyme, rosemary, bay leaves, black pepper, coriander, fennel seeds, red pepper, water and salt to make the brine.
  2. Add the potatoes to the brine and let them sit in the brine for 30 minutes.
  3. Boil potatoes in brine until tender.
  4. Let the potatoes in the brine cool, then remove the herbs.
  5. In a separate skillet, brown the potatoes in olive oil and finish with dry, aged beef fat or butter until golden brown and warm through.