Crispy Schmaltz Roasted Potatoes

Side Dish

Crispy Schmaltz Roasted Potatoes

  • Ready Time: 55min
    No Reviews
  • Prep Time: 10min
    Cook Time: 45min
  • Potato Type: Reds
    Cuisine: American
  • Serves: 6
    Prep Method: Roasted
Share on Print


Recipe by: Potatoes USA

Petite red potatoes crisped in melted chicken fat. A simple yet luxurious potato side.


For the Schmaltz

  • 1 lb. (454g) Chicken Skin and Chicken Fat Trimmings
  • 1/8th teaspoon (~1g) Kosher Salt
  • ¼ cup (60ml) Water
  • 1/3 cup (20g) Yellow Onion, sliced

For the Potatoes

  • 2 lbs. (904g) Red Potatoes, cut in half or in quarters
  • 4 each (20g) Garlic Cloves
  • 1-2 sprigs (2g) Rosemary
  • 3 tablespoons (45ml) Chicken Schmaltz (Recipe Above)
  • 1 tablespoon (3g) Parsley, chopped

Prep Time: 10min | Cook Time: 45min

  1. Cut the chicken skin into pieces and in a nonstick medium-sized pan, add the chicken skin/fat, salt, and water.
  2. Spread the chicken skin/fat evenly across the bottom of the pan. Add the sliced onions on top and cook over medium heat for 10 minutes or until the schmaltz starts to render. Then stir every 5-10 minutes, until the skins get crispy and the fat is rendered.
  3. Remove the chicken skins, and strainer the fat through a fine-mesh strainer, discard the onion. Chop the crispy chicken skins and set them aside until ready to use.
  4. Place the potatoes in a large bowl together with the schmaltz, garlic, herbs, salt, and pepper.
  5. Transfer the potatoes to a baking sheet and bake at 400 F (204 C).
  6. The potatoes should roast in the oven for about an hour until they are golden brown and crisp.
  7. Remove the potatoes from the oven, place in a serving dish, and garnish with freshly chopped parsley and the crispy chicken skins from before.
  8. Serve immediately. Enjoy!


Vitamin C11.2mg


Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to

OK Cancel