Bacon fat and rendered lard are also fine choices, as is
just about any sort of animal-derived fat.
If you must, extra-virgin olive oil will certainly do
admirably well, though you won’t get quite the same level
of crispness you’d get with an animal fat.
Once your potatoes are tossed in fat and seasoned well,
all you’ve got to do is roast them in an extremely hot oven
until they crisp up. I roast mine on an unlined heavy
rimmed baking sheet (they have a tendency to stick to
foil). The key is to make sure you let the undersides crisp
up completely before you even attempt to lift or flip them.
If the potatoes don’t come off relatively easily, you run
the risk of breaking off the tops, leaving the crisp bottoms
nandana
(Nandana)
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