chicken stock from a whole bird I skimmed nearly a cup of fat from the top, planning to save it and try to find a way to sub it for expensive butter. A few days later at the market I picked up a pound of shredded potatoes. At home, I melted a tablespoon of chicken fat into the potatoes with half a teaspoon of salt, until I could toss everything together. I spread the potatoes in a pan and roasted them uncovered for twenty minutes at 200 C (about 400 F) . They came out of the oven browned in a pattern that showed my oven's hot spots in scientific detail. No matter, I mixed them up with tongs and the contrast between the soft and crispy ones was a big part of the appeal.
If you are shredding your own potatoes, a benriner is best for getting the long, square shreds. The potatoes brown easily so should be watched during the last few minutes of cooking. This is a side dish for two, or a snack. Excellent sprinkled with vinegar.