Potato Wedges in Bacon Fat

Well of course.  Carbs and bacon. . .

I made a very fancy BLT for my column in the Salinas Californian newspaper next Tuesday.  I cooked the bacon on a cookie sheet (with rims, please) in the oven, so I had this tray of hot bacon fat and well. . .

That sounds more spontaneous than it actually was.  I was doing an experiment.  The estimable Shirley Corriher, in Cookwise, contends that if you refrigerate a russet potato for a couple of days and then oven-fry it, it will be fluffier on the inside.  I knew I was making the BLT; I knew there would be hot bacon fat -- so I bought a russet and stuck it in the fridge.  To be honest, I didn't notice a lot of difference, but like I said, carbs and bacon.  What could be bad about that?

I cut the potato into wedges, skin on, and tossed them onto the cookie sheet.  I turned them after 15 minutes and stuck them back in for another 10.  Pulled them out, salted and peppered them, and split them with Conner Jay, the photog from the Californian, along with the sandwich.  You could make this much healthier by tossing the potato wedges in olive oil, salt and pepper and omitting the bacon fat.  But why on earth would you?  Until next time, I'll see you at the market!