- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2008
Ingredients
Method
Seasoned SchmaltzHeat large cast-iron or other heavy ovenproof skillet to 475°F (240°C) in conventional oven, or 450°F (230°C) in convection oven.
Meanwhile, peel and cut potatoes into irregular 2-inch (5 cm) chunks. Add schmaltz to hot skillet and heat until hot. Add potatoes and pepper, tossing to coat; roast, tossing occasionally, until browned and crisp, about 1 hour in conventional oven, 50 minutes in convection oven.
Using slotted spoon, transfer potatoes to platter; sprinkle with salt.
Nutritional facts Per each of 8 servings: about
- Sodium 151 mg
- Protein 3 g
- Calories 179.0
- Total fat 10 g
- Cholesterol 9 mg
- Saturated fat 3 g
- Total carbohydrate 21 g
%RDI
- Iron 6.0
- Folate 5.0
- Calcium 1.0
- Vitamin C 30.0
