British Cast Iron Potatoes

I didn't know the Brits used cormeal.  But when in Rome, do as the Roman's.

Ingredients 

4 or 5 Russet Potatoes 🥔 

Chicken bullion

1/3 cup cornmeal

Bacon fat, or Crisco

Garnish with Celtic Sea Salt 🧂 

Stuff you will need 

Dutch oven

Cast iron skillet 

Potato peeler

Cutting board 

Sharp knife 

Colander 

Mixing bowl

Spatula 

Directions 

Peel and cut the potatoes to bite sized chunks.

Transfer the potatoes to the Dutch oven.  Add enough water to cover the potatoes.  Heat to medium. (This used to drive my father in law wild, as he ALWAYS cooked his stuff on high heat)  Add some chicken bullion to the water.

Once the water is boiling, cook the potatoes for 10 minutes.  

Drain the potatoes in the colander. Let them sit for a few minutes to allow the water to drain.

Transfer to a mixing bowl and add the cornmeal.  Toss the potatoes so as to coat them.kn the cornmeal.  This will also give extra crunch to the potatoes.

In the cast iron skillet, medium heat, once hot, add the bacon fat, or Crisco.  Add the potatoes and make sure all sides of the potato gets covered with the fat.

Oven to 400 F.  Bake the potatoes in the oven for about an hour, turning the potatoes every 10 to 15 minutes.  This will crisp up the outer layer of your potatoes 🥔. 

Sprinkle some Celtic Sea Salt 🧂 over the potatoes 🥔. 

Serve while hot with any main course of your choice.