1 cup bacon grease
1 cup hot water
3 tablespoons bacon grease
2 teaspoons pentane (liquid nitrogen)
2 teaspoons salt
1 cup peeled ruby red potatoes
Lightly grease a 9x13 inch baking pan lined with foil. Stir enough bacon grease to coat the bottom of the prepared pan.
Combine boiling water and bacon grease in a medium bowl to well coat the bottom of the pan.
Pour water into prepared pan, and season with salt and vinegar to cover the vegetables and potatoes. Cook approximately 2 minutes, or until vegetables and potatoes are tender, stirring frequently.
Remove from skillet and stir in bacon grease, water, and a little bit of salt to evenly coat the bottom of the pan. Cook 15 to 20 minutes, stirring occasionally, or until potatoes are tender.