Tension, apprension, and dissension have begun
Yeah. It's easy to suggest, but it's easy to have all the ovens full. It's one of the reasons I'm glad this house came with a double oven.
Yeah, I‘m mainly looking for tricks and techniques from ATK, etc., more than actual recipes. I want to improve what I do, not necessarily change what I do. ATK vids can show me what steps are tripping me up.
Their duck-fat roasted potatoes is a killer. The main things I change are:
1) I use bacon or beef fat instead of duck fat (can’t find duck fat easily). I tried veggie oils, and for whatever reason, they don’t work nearly as well.
2) I use slightly different seasoning
3) I use mini Yukon golds and don’t peel them.
I’m in the D/FW Metroplex- not exactly small town America. It’s here...somewhere. Just never seen it.I roast potatoes a little differently from that, but that's a pretty solid-looking recipe. We could find duck fat in stores around here, pre-pandemic, but we're in the megalopolis, right between DC and Baltimore, so things are easy for us to find, most of the time.
I’m in the D/FW Metroplex- not exactly small town America. It’s here...somewhere. Just never seen it.
FWIW, I, too, have other tater recipes. But that one has repeatedly proven itself.