Crispy Potato Wedges

Makes 50-60 wedges


2 lbs organic red or purple potatoes
1/2 cup bacon fat, melted
coarse ground sea salt, to taste


Preheat the oven to 450F.
Quarter each potato and cut each quarter in half on the thinnest side so your potatoes are cut into eighths.
Transfer wedges to a 5 quart pot, cover with water, place over high heat and bring to a boil. Boil for 5–7 minutes or until soft.
Drain and transfer wedges to a 4.8 quart oblong glass baking dish.
Pour enough bacon fat over the wedges so there is a layer of leftover melted bacon fat in the bottom of the baking dish.
Turn the wedges over in the fat so both sides are covered and transfer to the oven.
Bake for 10 minutes. Turn the wedges over, rotate the dish in the oven and bake for 7–10 minutes.
Transfer wedges to a drying rack to cool or transfer to holding station (glass dish with a lid to keep them warm) and repeat the baking process until all wedges are cooked. Return all wedges to the oven on a 15×10 rimmed baking sheet to reheat.
Sprinkle with sea salt before serving.


Note: Boiling the wedges prior to baking allows them to spend less time in the oven. If you cut the potatoes into wedges and bake right away, the wedges will require 12 minutes in the oven once flipped. The result from not boiling will produce an oilier wedge like an old school hot dog stand. By cooking the wedges longer in the bacon fat they will also retain more oil in the end.