Shaken Roasted Potatoes

To make Shaken Roasted Potatoes:

Ingredients

• 3 lbs Yukon Gold or red potatoes
• Kosher salt (2 Tbsp for boiling, plus extra for seasoning)
• 3 Tbsp bacon grease (warmed to liquid--or olive oil)

1. Parboil: Cut Yukon Gold potatoes into 1-inch to 1.5-inch chunks. Place them in a large pot, cover with salted water (add the 2 Tbsp of kosher salt), and bring to a boil. Lower the heat and simmer for about 8 to 10 minutes until the surfaces are tender, but the centers are still firm.

1. Shake: Drain the potatoes thoroughly in a colander. Return the hot potatoes to the saucepan. Put on low heat just long enough to cook off the excess water (a minute or two). Put the lid on tightly, and shake the pot vigorously for 5–10 seconds. This will rough up and bruise the edges of the potatoes.
2. Season: Transfer the shaken potatoes to a rimmed baking sheet (lined with foil for easy clean-up). Toss with 3 tablespoons of bacon grease (warmed to liquid--or olive oil) and a generous helping of kosher salt. (You can do steps 1 and 2 earlier in the day, then step 3 just before serving.)
3. Roast: Preheat your oven to 425 degrees. Roast the potatoes for 25 to 30 minutes, tossing them occasionally so they get evenly golden and deeply crispy on all sides.

Electrolytes

 Small Batch Electrolyte Recipe

Description	Amount	Unit
Potassium Citrate Powder	19	g
Magnesium Bisglycinate Powder	5	g
Sea Salt	11	g
Glycine	4	g
Creatine	5	g
Total	45	g

 Large Batch Electrolyte Recipe

Description	Amount	Unit
Potassium Citrate Powder	120	g
Magnesium Bisglycinate Powder	44	g
Sea Salt	74	g
Glycine	28	g
Creatine	35	g
Total	300	g

1. Mix up a weekly batch in an airtight container.  Stir and shake to get an even consistency.   
2. Add half a teaspoon to your drinking water (I prefer broth) each day.  You can also sprinkle on your food as a salt replacement.
3. Back off the dosage if you experience any symptoms of gut distress.

From here.