Crispy pho-spiced beef fat potatoes
Beef second courses
I ended up with a boatload of beef fat after making stock for beef pho and couldn't let it go to waste. I chose the Serious Eats method for new potatoes, using the beef fat redolent of black cardamom, cinnamon and serrano instead of canola oil. It worked beautifully, though to get a more burnished crust I left the potatoes in the oven for an extra ten minutes. The potatoes turned out crispy, as promised, surprisingly fragrant with a slow, creeping heat.
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