Brined Idaho® Potatoes with Dry Aged Beef Fat | Idaho Potato Commission

Name: Brined Idaho® Potatoes with Dry Aged Beef Fat | Idaho Potato Commission
Ingredients: 7&frac12; pounds Idaho&reg; Russet potatoes, unpeeled, cut into 1-inch chunks; 1 cup onion, diced; 20 sprigs thyme, fresh; 5 sprigs rosemary, fresh; 3 bay leaves; 5 tablespoons black pepper; 5 tablespoons coriander; 5 tablespoons fennel seeds; 1 tablespoon red pepper; 5 quarts water; 1 cup kosher salt; 2 tablespoons olive oil, for browning a 10-inch pan of potatoes; 2 tablespoons beef fat, dried, aged, for every 10-inch saut&eacute; pan worth of potatoes (alternative: 1 tablespoon butter)

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In a large stockpot, mix together thyme, rosemary, bay leaves, black pepper, coriander, fennel seeds, red pepper, water and salt to make the brine. Add the potatoes to the brine and let them sit in...

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Ingredients

7&frac12; pounds Idaho&reg; Russet potatoes, unpeeled, cut into 1-inch chunks
1 cup onion, diced
20 sprigs thyme, fresh
5 sprigs rosemary, fresh
3 bay leaves
5 tablespoons black pepper
5 tablespoons coriander
5 tablespoons fennel seeds
1 tablespoon red pepper
5 quarts water
1 cup kosher salt
2 tablespoons olive oil, for browning a 10-inch pan of potatoes
2 tablespoons beef fat, dried, aged, for every 10-inch saut&eacute; pan worth of potatoes (alternative: 1 tablespoon butter)