Dopplebock Beef Roasted Potatoes Recipe / Side Dish & Russian Beer Bar Snack

This is another wonderful offspring from dooplebock beef recipe! After the meat is cooked in a pressure cooker and the juices are strained off; fat is skimmed off the following day. This fat is used to flavour potatoes that are then roasted. We had it yesterday for breakfast and the batch prepared was  gone in a blink of an eye! Between me and my wife we easily cleaned up 750g of roasted potatoes as a side to some fried eggs and smoked bacon.

This dish can be used as a side to any number of roasted meats from chicken, beef to pork or it can be enjoyed on its own as a beer snack. Apparently it is often enjoyed in Russia as a beer bar snack.

The recipe has been adapted from chef Greg Easter.

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Dopplebock Beef Roasted Potatoes Recipe / Side Dish & Russian Beer Bar Snack

Flavorful roasted potatoes for a snack or as a side to any roasted meats!

Course

Breakfast, Side Dish, Snack

Cuisine

Russian

Keyword

roasted potatoes

Prep Time

15 min

Cook Time

60 min

Servings

servings

Ingredients

• 750 g waxy potatoes peeled and cubed
• 2 tbsp Dopplebock beef fat see Dopplebock Beef Recipe
• 120 g onion cleaned, cut in halves
• 1 tbsp unsalted butter
• black pepper freshly ground to taste
• sea salt
• dill for garnish
• Creme Fraiche side

Course Breakfast, Side Dish, Snack Cuisine Russian Keyword roasted potatoes Prep Time 15 min Cook Time 60 min Servings servings Ingredients 750 g waxy potatoes peeled and cubed 2 tbsp Dopplebock beef fat see Dopplebock Beef Recipe 120 g onion cleaned, cut in halves 1 tbsp unsalted butter black pepper freshly ground to taste sea salt dill for garnish Creme Fraiche side

Instructions

1. Cube the potatoes to roughly same piece sizes.
2. Fill large pot with water, add salt and onion. Cover and bring to boil over high heat.
3. Add potatoes, partially cover the pot and cook for approximately 6 minutes.
4. Strain the potatoes and let cool off to room temperature.

   
5. Add potatoes in the medium size mixing bowl and mix with Dopplebock beef fat, making sure potatoes are fully coated. Sprinkle over some freshly ground pepper.

   
6. Preheat the oven to 200ºC (400ºF).
7. Line large baking pan with parchment paper.
8. Spread the potatoes in the baking pan, forming a single layer.

   
9. Roast the potatoes in the oven for 20 minutes.
10. Bring the baking pan out, sprinkle on some salt over the potatoes and return to the oven for another 20 minutes.
11. Bring the baking pan out and toss potatoes with butter until the butter is completely melted and potatoes coated. Return to the oven for another 15-20 minutes or until golden brown.
12. Finish off by adding freshly chopped dill and serve warm with dollop of Creme Fraiche.

    

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