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Title: Potatoes Roasted In Goose Fat - Gm
Yield: 4 Servings

Ingredients

      4 ea russet (baking) potatoes
           -(about 2 l; bs)
    1/2 c  ; rendered goose fat
      2 ts minced garlic
      1 tb unsalted butter
  1 1/2 tb freshly parsley (preferably
           -flat) l; eaves, minced

Instructions

: Preheat oven to 325 F,

: Have ready a bowl of cold water. Peel potatoes and with a 3/4"
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. "Gourmet" magazine, December, 1997.
Typos by Jeff Pruett.

From: Jeff Pruett Date: 11-29-97 (17:57) The Once
And Future Legend (1) Cooking

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