Potatoes Roasted in Goose Fat:
4 russet (baking) potatoes (about 2 pounds)
1/2 cup rendered goose fat 2 teaspoons minced garlic 1
tablespoon unsalted butter 1 1/2 tablespoons minced fresh
parsley leaves (preferably flat-leafed)
Preheat oven to 325 F. Have ready a bowl of cold water.
Peel potatoes and with a 3/4-inch melon-ball cutter cut out
potato balls, dropping into water as cut. Drain potatoes in
a colander and transfer them to several layers of paper
towels, patting very dry. In a 12-inch ovenproof heavy
skillet (preferably cast-iron) heat goose fat over moderate
heat until hot but not smoking. Add potatoes, stirring to
coat with fat, and roast in middle of oven, turning
potatoes every 15 minutes, until crisp and golden, about 45
minutes. While potatoes are roasting, in a very small
saucepan cook garlic in butter over low heat, stirring
occasionally, until softened, about 3 minutes. With a
slotted spoon transfer potatoes to a large bowl and stir in
garlic butter, parsley, and salt to taste. Serves 4 as a
side dish or 6 as an hors d'oeuvre.
Source: Gourmet
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗