Crispy Fried Potatoes

Name: Crispy Fried Potatoes
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 to 8 servings
Ingredients: 3 pounds Yukon Gold potatoes (about 9), cut into 1-inch chunks; 1 head garlic, halved crosswise; 6 bay leaves; 1 teaspoon black peppercorns; Kosher salt; 6 cups schmaltz (rendered chicken fat) or vegetable oil; 1/4 cup fresh parsley leaves; 1/4 cup fresh sage leaves

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Level: Easy

Total: 1 hr
Active: 35 min

Yield: 6 to 8 servings

Level: Easy

Total: 1 hr
Active: 35 min

Yield: 6 to 8 servings

Ingredients

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3 pounds Yukon Gold potatoes (about 9), cut into 1-inch chunks

1 head garlic, halved crosswise

6 bay leaves

1 teaspoon black peppercorns

Kosher salt

6 cups schmaltz (rendered chicken fat) or vegetable oil

1/4 cup fresh parsley leaves

1/4 cup fresh sage leaves

Directions

Preheat the oven to 250 degrees F. Combine the potatoes, garlic, bay leaves and peppercorns in a large pot. Add 2 tablespoons salt and enough water to cover the potatoes by 1 inch. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes. Remove the potatoes to a paper towel?lined plate with a slotted spoon; gently blot dry (it?s OK if some of the potatoes crumble). Let cool completely.
Set a wire rack on a rimmed baking sheet. Melt the schmaltz in a large pot or Dutch oven over medium heat (you should have about 2 inches in the pot) and heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the potatoes until browned and crisp, 4 to 6 minutes. Remove to the rack with a slotted spoon and immediately sprinkle with salt. Keep warm in the oven between batches.
Add the parsley and sage leaves to the hot schmaltz and fry a few seconds until just crisp. Remove to a paper towel?lined plate with a slotted spoon and sprinkle with salt. Top the potatoes with the fried herbs.