Rendered chicken fat doing what it was born to: potatoes and onions roasted in schmaltz until burnished, tasting faintly and gloriously of roast chicken.
1 kg
🥔 Yukon Gold Potatoes ›
chunked and parboiled
3 tbsp
🍗 Schmaltz ›
melted — or the fat from your last roast chicken
Mise en place
Before you start
Prep checklist
Yukon Gold Potatoes — chunked and parboiled
Schmaltz — melted — or the fat from your last roast chicken
Parboil and rough up the potatoes; toss with melted schmaltz, paprika, and salt.
💡
Schmaltz is a flavor AND a fat — save it from every roast chicken in a fridge jar; it keeps a month and improves everything it touches.
Roast at 210°C for 25 minutes; add the onion wedges and thyme and roast 15–20 more, turning once, until everything is deep gold with sticky onion edges.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.
Wine pairing
Follows the main.
Beer pairing
Follows the main.
On the plate
Serve it with
Sides
·
This is the side — pick a main.
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