Schmaltz-Roasted Idaho® Potatoes with Grilled Onions and Salsa Verde

 Schmaltz-Roasted Idaho® Potatoes with Grilled Onions and Salsa Verde

Source:
BJ Bresnik
Mainstay Provisions
Seattle, WA

Yield: 4

Chef de Cuisine BJ Bresnik’s signature salsa verde adds a refreshing and deeply flavorful topping for Idaho® red potatoes roasted with rendered chicken fat and grilled sweet onions.

Ingredients:

Salsa Verde

Schmaltz-Roasted Idaho® Potatoes and Grilled Onions

Directions:

Salsa Verde

  1. Combine all ingredients in a medium bowl. Mix thoroughly.

Schmaltz-Roasted Idaho® Potatoes and Grilled Onions

  1. To make potatoes: Preheat oven to 400°F.
  2. In a medium bowl, toss potatoes with melted chicken fat. Season with salt.
  3. Place on a sheet pan, cut side down, and roast until cooked through, 12 to 15 minutes. Set aside and keep warm.
  4. To make onions: Lower oven temperature to 325°F.
  5. In a medium bowl, dress onions with olive oil and season with salt.
  6. Place onions on the grill or in a grill pan and cook over medium heat until they have grill marks and are a little crispy on the outside, 10 to 15 minutes.
  7. Transfer to oven and bake until tender and easily pierced with a knife, about 15 minutes.

 
Assembly

  1. Combine potatoes with onions and dress with about ¼ cup of Salsa Verde.