Roasted Potatoes with Bay Leaves

While the French use a lot of duck fat to make confits, Brazilians make good use of chicken fat. Fast and easy to prepare, it pairs perfectly with young potatoes. I never pass up the opportunity to make rendered fat from chicken skin. I end up with a batch of crackling that is irresistible to snack on. If you don’t want to make chicken fat, feel free to use duck fat, which is a lot easier to find. The combination of potatoes and bay leaves is classic in Brazil and Portugal, but you could al