All this talk about schmaltz and things fried in chicken fat on other boards got me to remembering my mom’s twice-cooked potatoes.
Whenever my mom made sausage, she made these potatoes to go with. She would peel and chunk potatoes, and boil them until soft. Then, after cooking the sausage, she would fry them up in the sausage grease until they were golden. Of course they had all these yummy dark pieces of sausage all over them, too.
Are there any restaurants that serve potatoes like this?