Jewish · Side · All year
Schmaltz Roast Potatoes & Onions
4.6 · community
10m
Prep
45m
Cook
Easy
Level
320
Energy
Rendered chicken fat doing what it was born to: potatoes and onions roasted in schmaltz until burnished, tasting faintly and gloriously of roast chicken.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Sheet pan
Chef's knife
Prep checklist
Yukon Gold Potatoes — chunked and parboiled
Schmaltz — melted — or the fat from your last roast chicken
Onion — thick wedges
2 steps
Method
1
Parboil and rough up the potatoes; toss with melted schmaltz, paprika, and salt.
10 min — timer available in cooking mode
Why this works
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.
2
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.
40 min — timer available in cooking mode
From the pass
Chef's notes
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.
Garnish
Fresh herbs
A knob of butter
Toasted nuts or seeds
Taste map
Flavour profile
Sweet
2
Salty
3
Sour
1
Bitter
1
Umami
2
Heat
0
Per serving
Nutrition
320
kcal
5g
protein
40g
carbs
15g
fat
3g
fiber
520mg
sodium
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Your notes
Understand it
Lessons behind this dish
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