Potatoes Roasted in Goose Fat

1. 1

   Preheat oven to 325F.

2. 2

   Have ready a bowl of cold water.

3. 3

   Peel potatoes and witha 3/4-inch melon-ball cutter cut out potato balls, dropping into water as cut.

4. 4

   Drain potatoes in a colander and transfer them to several layers of paper towels, patting very dry.

5. 5

   In a 12-inch ovenproof heavy skillet (preferably cast-iron) heat goose fat over moderate heat until hot but not smoking.

6. 6

   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.

7. 7

   While potatoes are roasting, in a very small saucepan cook garlic in butter over low heat, stirring occasionally, until softened, about 3 minutes.

8. 8

   With a slotted spoon transfer potatoes to a large bowl and stir in garlic butter, parsley, and salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.