Golden Goose Fat Potatoes Parsnips Recipes

GOLDEN GOOSE FAT POTATOES & PARSNIPS

Steps:

• Tip the potatoes into a large pan of cold salted water and bring to the boil. Turn the heat down slightly and keep the water bubbling gently for 3 mins, then add the parsnips and continue to simmer for 3 mins more. Drain everything and leave until cool enough to handle, then separate the parsnips and the potatoes.
• Heat oven to 200C/180C fan/gas 6 with a large roasting tin containing the goose fat inside. When the goose fat is hot, remove the tin from the oven. Carefully tip in the potatoes and turn them so they're completely coated in fat. Place the tin back in the oven and leave undisturbed for 1 hr. Remove the tin from the oven, add the parsnips and gently turn everything together.
• Increase oven temperature to 220C/200C fan/gas 8. Roast everything for 20 mins, then turn the parsnips and potatoes again with the rosemary, if using, and roast for about another 15 mins until everything is golden and crisp. Sprinkle with sea salt and scoop into a warm serving dish.

POTATOES ROASTED IN GOOSE FAT

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.

GOOSE FAT ROASTED POTATOES

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.

GOLDEN MASHED POTATOES WITH PARSNIPS AND PARSLEY

Steps:

• Combine potatoes, parsnips, parsley root, if using, and garlic in heavy large saucepan. Add 3 cups water and broth; if necessary, add additional water to cover by 1 inch. Boil uncovered until vegetables are tender, about 25 minutes. Drain vegetables, reserving liquid.
• Return vegetables to pot. Add cream and butter. Set over low heat; mash until mixture is smooth; and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 2 tablespoons parsley. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to bowl. Top with additional parsley.