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Potatoes Roasted with Goose Fat
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Description
As a side dish for our roast beef dinner, we tried another traditional British dish—roasted potatoes—making sure to incorporate the traditional ingredient of goose fat.
Ingredients
- 4 whole Russet Baking Potatoes
- ½ cups Rendered Goose Fat
- 1 Tablespoon Red Wine Vinegar
- 6 cloves Garlic, Minced
- 1 teaspoon Dried Rosemary
- 1 whole Orange, Zest Only
- Sea Salt, to taste
Preparation
Preheat oven to 325ºF. Peel potatoes and cut into 1” chunks. Drop into a bowl of cold water as they are cut. Drain potatoes in a colander and transfer them to paper towels. Pat until very dry and transfer to a roasting pan.
In a skillet, heat goose fat over medium heat until hot. Pour over potatoes and mix together to coat. Roast in the middle of the oven, stirring every 10 minutes for 30 minutes. In a small bowl mix together the vinegar, garlic, rosemary and orange peel and stir in the potatoes (after the first 30 minutes of roasting). Roast the potatoes for another 30 minutes or until golden brown and crispy. Season with sea salt.
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