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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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If you're making these potatoes to serve with the roast goose , the optimal time to begin boiling them is immediately after the oven temperature is reduced on the roasting bird. As soon as the goose is removed from the oven, increase the oven temperature and roast the potatoes while making the sauce for the goose. If you're not roasting a goose but would like to make the potatoes anyway, you can use store-bought duck fat instead of goose fat. Ingredients:
4 lb small (1 1/2- to 2-inch) boiling potatoes such as white, yukon gold, or red bliss, peeled |
3/4 cup rendered goose fat, reserved from roast goose , or duck fat |
2 teaspoons salt |
3/4 teaspoon black pepper |
Directions:
1. Preheat oven to 450°F.
2. Cover potatoes with salted cold water by 1 inch in a 6-quart pot, then simmer, uncovered, until just tender, 12 to 20 minutes, depending on type of potato. Drain in a colander and pat dry.
3. Toss potatoes with goose fat in a bowl. Spread potatoes in 1 layer in a large roasting pan and roast in middle of oven, turning once, until golden, about 30 minutes. Toss with salt and pepper.
4. Cooks' note: · Potatoes may be boiled 1 day ahead, cooled, and then chilled, covered.
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