Goose Fat Roasted Potatoes Recipes

POTATOES ROASTED IN GOOSE FAT

Potatoes Roasted in Goose Fat image

Click here for [Roast Goose with Port Gravy](/recipes/recipe_views/views/14707) recipe.

Yield Serves 4 as a side dish or 6 as an hors d'oeuvre

Number Of Ingredients 5

Ingredients

4 russet (baking) potatoes (about 2 pounds)
1/2 cup rendered goose fat
2 teaspoons minced garlic
1 tablespoon unsalted butter
1 1/2 tablespoons minced fresh parsley leaves (preferably flat-leafed)

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 ROAST POTATOES

Goose fat roast potatoes image

Soggy roasties? Follow Sara's method for crispy spuds every time

Provided by Sara Buenfeld

Time 1h45m

Number Of Ingredients 3

Ingredients

20 even-size potatoes , such as King Edwards, peeled and halved if large
200g jar goose fat
salt , to serve

Steps:

Boil the potatoes for 10 mins, then drain. Rough up their surfaces with a fork or by shaking them in the pan with the lid on.
Melt the goose fat in a large, thickbottomed roasting tin on top of the stove. Tip in the potatoes carefully and turn them until they are evenly coated in the fat. Place on the top shelf of the oven (move the turkey down a shelf if necessary) and roast for 1-1¼ hrs, turning every now and then, until crisp and golden. Sprinkle with salt to serve.

Nutrition Facts : Calories 327 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 2 grams sugar, Protein 5 grams protein, Sodium 0.04 milligram of sodium

GOOSE FAT ROASTED POTATOES

Goose Fat Roasted Potatoes image

Inspired by the Parisian style goose fat potatoes. Crispy on the outside and soft on the inside. My favorite way to serve potatoes.

Provided by DoctorDave

Categories Potato

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 yukon gold potatoes
3 garlic cloves
dried herbes de provence
rendered goose fat (for frying)
coarse salt
fresh ground pepper
fresh parsley (optional)

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.

Nutrition Facts : Calories 125, Fat 0.2, Sodium 6.2, Carbohydrate 28.9, Fiber 2.5, Sugar 1.2, Protein 2.8

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