Beef Fat Marble Potatoes Recipe
buttermilk vinaigrette / chervil / bottarga
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Ingredients
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Potatoes and Vinaigrette
Method
Preparation Steps
- 1
Prepare the Potatoes
Preheat the oven to 425°F (220°C). Scrub the russet potatoes under cold water and dry them thoroughly. Cut them into wedges or chunks, ensuring they are uniform in size for even cooking.
- 2
Coat with Beef Fat
In a large bowl, toss the potato wedges with melted beef fat until they are evenly coated. Season with salt and black pepper to taste.
- 3
Roast the Potatoes
Spread the coated potatoes on a baking sheet in a single layer. Roast in the preheated oven for about 30-35 minutes, or until golden brown and crispy, turning once halfway through.
- 4
Make the Buttermilk Vinaigrette
In a small bowl, whisk together buttermilk, apple cider vinegar, and a pinch of salt and black pepper. Adjust seasoning to taste.
- 5
Serve
Once the potatoes are done, remove them from the oven and let them cool slightly. Drizzle with the buttermilk vinaigrette, sprinkle with chopped chervil and grated bottarga before serving.