Take four potatoes and peel them before they are cut into 1/2 in cubes    steam the potatoes until they are fork tender    place in a bowl on the side    finely chop some chicken skin and fat  to ensure better rendering    place a 1/4 cup of water in a frying pan with two cups of skin and fat and gently heat    add one diced Spanish onion once the water and moisture have cooked off  remove and separate half the volume of skin and onions and half the volume of fat for another dish with a fine mesh sieve or straining cloth      add the diced potatoes to the skin and onions before they brown   cook until a crispy finish is present    the mixture of chicken skin, fat and onions should be only used for flavor   better than duck fat and much more convenient    

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