Potatoes Roasted In Goose Fat Recipes

Steps:

• Peel the potatoes and cut each into eight pieces.
• Boil salted water and place potatoes in boiling water for 7 minutes.
• Drain water carefully into the sink and in the same pot with a cover on shake the potato pieces up until all the edges are rough looking.
• Add salt and pepper and dried herbes de Provence to the potato pieces. Mince the garlic and parsley and coat the potato pieces.
• Preheat the oven to 425. Heat an oven safe roasting pan or skillet uncovered. You can start on the stove if you have a pan that can handle both oven and stove.
• Add a generous amount of rendered goose fat to the heated pan (about half inch deep when melted should be good).
• Carefully add coated potatoes to the hot oil making sure each piece is turned and coated in goose fat.
• Roast in oven at 425 F for one hour turning the potato pieces every 15 minutes to ensure browning on all sides.
• Remove potato from pan and serve.

Steps:

• Preheat oven to 325°F.
• Have ready a bowl of cold water. Peel potatoes and witha 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.

Steps:

• Boil the potatoes for 10 mins, then drain. Rough up their surfaces with a fork or by shaking them in the pan with the lid on.
• Melt the goose fat in a large, thickbottomed roasting tin on top of the stove. Tip in the potatoes carefully and turn them until they are evenly coated in the fat. Place on the top shelf of the oven (move the turkey down a shelf if necessary) and roast for 1-1¼ hrs, turning every now and then, until crisp and golden. Sprinkle with salt to serve.