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.