Potato Wedges: Even Better Day Two

I'm back from San Francisco!!! And it only took ten hours between getting on the Powell BART stop and walking in my UWS front door.  

Just 10 short hours!!! Ugh.

While I sift through all the photos I took and check my food notes from the trip and eventually get around to posting about it all, possibly in multiple posts, I shall give you a quickie post that should in fact come in handy on occasion. 

I have told you before a simple way to rejuvenate soggy french fries. Today I am taking it a step further.

Last night A while back the hubs ordered a burger that came with the kind of enormous french fries that I never see in New York anymore. They are actual potato wedges, rather than skinny little sticks. As such, there were just too many to eat last night, and I decided to create some crispy potatoes as a side dish to a dinner of lamb chops. 

(A moment to drool over the tastiness that is the lamb chop... mmmmmmm... ok.)

Once the lamb chops were flipped and finishing off in the oven, I took the giant potato wedges and sliced them into bite-size pieces.

When the lamb was done I moved it from the hot pan to their respective plates to rest, and added the potatoes to the combination of olive oil and rendered lamb fat, and cooked them over medium high heat.

I carefully flipped them so they would all have 2 crispy sides.

To finish them, I sprinkled them with Lavender Rosemary Sea Salt, so they would reflect the rosemary that I cooked the lamb chops with.

Can you say deliciousness???

I think so.

Repurpose your leftovers into awesomeness.

Go for it.