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3/4 pounds baby yellow potatoes, or other waxy potato (not russet) rinsed
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Pinch CWG Pink Himalayan sea salt
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3/4 tsp CWG No Salt Italian Blend
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2 cloves garlic, peeled
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1 1/2 to 2 cups bacon grease, olive oil or duck fat
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Flaky sea salt, for garnish (optional)
Preheat oven to 250ºF. Spread potatoes in a baking dish or skillet large enough for the potatoes to fit in a single layer without a lot of extra space. Sprinkle in a pinch of CWG sea salt. Add the CWG No Salt Italian blend and garlic cloves. Pour in enough fat/oil to just submerge the potatoes. The amount of oil will depend on the size of your vessel. Place the potatoes in the oven, uncovered, and bake for 1 1/2 hour. Use a skewer to test for doneness. Insert it into one of the larger potatoes—there should be no resistance. If still firm, return them to the oven for 10 minutes, or until the potatoes are tender. The exact time will depend on the size of the potatoes. Leave the potatoes in the oil for 15 minutes to cool. With a slotted spoon, transfer them to a serving dish. Sprinkle with flaky salt, if using, and serve hot.
Use the oil for cooking! Pass the cooled oil through a fine mesh strainer into a lidded jar. Keep it in the fridge and use within a week or two.
The best way to store the potatoes: Remove them from the oil, tightly cover, and refrigerate for up to 5 days. Freezing is not recommended since the texture will degrade. To reheat, gently microwave them until heated through or brown them in a skillet.
