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)
- 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 the brine for 30 minutes.
- Boil potatoes in brine until tender.
- Let the potatoes in the brine cool, then remove the herbs.
- 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.