Preheat the oven to 425 degrees. Bring a quart of water to a boil. Toss in potatoes and boil until barely beginning to soften, about 7 minutes. Drain the potatoes and let them dry. Toss with shmaltz that you’ve skimmed from cooled chicken soup. (Butcher shops and some markets may offer chicken fat for sal, too.) If there’s not enough fat, supplement with oil

Spread on a baking sheet in a single layer, add salt, pepper, and bay leaf, and roast until brown and crispy, about 30 minutes, stirring occasionally to crisp on all sides. Remove and serve hot! Makes 4 servings.