Brined Idaho® Potatoes with Dry Aged Beef Fat


  • 7½ pounds Idaho® 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 sauté pan worth of potatoes (alternative: 1 tablespoon butter)


  1. In a large stockpot, mix together thyme, rosemary, bay leaves, black pepper, coriander, fennel seeds, red pepper, water and salt to make the brine.
  2. Add the potatoes to the brine and let them sit in the brine for 30 minutes.
  3. Boil potatoes in brine until tender.
  4. Let the potatoes in the brine cool, then remove the herbs.
  5. In a separate skillet, brown the potatoes in olive oil and finish with dry, aged beef fat or butter until golden brown and warm through.
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Yield: 16 servings

Jeremiah Bacon
The Macintosh and Oak Steakhouse
Charleston, SC

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