Schmaltz-Roasted Idaho® Potatoes with Grilled Onions and Salsa Verde

Chef de Cuisine BJ Bresnik’s signature salsa verde adds a refreshing and deeply flavorful topping for Idaho® red potatoes roasted with rendered chicken fat and grilled sweet onions.


Salsa Verde

  • ¼ cup olive oil
  • ¼ cup parsley, chopped
  • 2 tablespoons champagne vinegar
  • 1 tablespoon mint, chopped
  • 1 tablespoon tarragon, chopped
  • 1 tablespoon capers, chopped
  • 1 teaspoon red pepper flakes
  • 2 anchovy fillets, finely minced, or 1/4 teaspoon anchovy paste
  • 1 shallot, minced
  • 1 garlic clove, microplaned
  • 1 lemon, zested
  • Salt, to taste

Schmaltz-Roasted Idaho® Potatoes and Grilled Onions

  • 1 pound baby Idaho® Red potatoes, cut in half
  • ¼ cup chicken fat, melted
  • Salt, to taste
  • 1 Walla Walla onion, quartered
  • 2 teaspoons olive oil


Salsa Verde

  1. Combine all ingredients in a medium bowl. Mix thoroughly.

Schmaltz-Roasted Idaho® Potatoes and Grilled Onions

  1. To make potatoes: Preheat oven to 400°F.
  2. In a medium bowl, toss potatoes with melted chicken fat. Season with salt.
  3. Place on a sheet pan, cut side down, and roast until cooked through, 12 to 15 minutes. Set aside and keep warm.
  4. To make onions: Lower oven temperature to 325°F.
  5. In a medium bowl, dress onions with olive oil and season with salt.
  6. Place onions on the grill or in a grill pan and cook over medium heat until they have grill marks and are a little crispy on the outside, 10 to 15 minutes.
  7. Transfer to oven and bake until tender and easily pierced with a knife, about 15 minutes.


  1. Combine potatoes with onions and dress with about ¼ cup of Salsa Verde.
Print Recipe

Yield: 4

BJ Bresnik
Mainstay Provisions
Seattle, WA

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