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Instructions
To
make one batch add 2 Tbs beef fat to large skillet and melt. add
salt, pepper, and a little garlic powder.
Use smallish Yukon Gold potatoes. Wash them and cut ends off and
slice 1 to 1&1/2" thick as in the photo. On medium low heat place potatoes cut side down. When the ends have browned
nicely flip to do the other side. Don't do this at too high a
temperature or it will take longer in the oven. You want to see
water coming out of the potatoes and bubbling around them.
Cut onion into fairly large pieces.
If the skillet fits in the oven, baste with the beef fat, add
about 1/4 inch of chicken broth and the raw onion. If using a
tabletop oven transfer to an oven safe dish.
Set oven to 400F and check until the insides of the potatoes are
soft. About 20 minutes depending on oven.
Makes enough for 4 in a large skillet. For a second batch add
extra fat.
Notes
- This also worked out really well using bacon fat instead.
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