Potatoes With Goose Fat And Thyme Recipes

CRISPY LAYERED THYME POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Slice the peeled potatoes as finely as possible on a mandolin, with the fine slicing blade of a food processor, or with a very sharp knife. (The more finely you slice them, the quicker and more evenly they will cook.)
• Pat the potatoes dry with a clean tea towel and tip into a large bowl. Pour over the melted butter, sprinkle over the thyme and some salt (preferably sea salt or rock salt), and toss until each slice is coated in butter.
• In a roasting tin, measuring about 20 x 20cm, assemble the potato slices vertically, tightly packed together like a deck of cards, until the dish is full and you've used all the potatoes. Sprinkle with a little more salt and place in the oven for 45-50 mins until crisp and cooked. Use a skewer or small sharp knife to check that the potatoes are completely soft and cooked in the centre. Serve from the tin alongside the lamb.

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.

POTATOES WITH GOOSE FAT AND THYME

Steps:

• For each person, cut a medium to large potato into large dice. Squash a clove of garlic flat and warm it in a shallow pan with a couple of good tablespoons of goose fat (or oil) and a couple of hearty sprigs of thyme. Introduce the potatoes and let them cook for fifteen to twenty minutes, until they are tender. Increase the heat so they crisp, dust with salt, then eat as soon as they are cool enough to do so. I sometimes make this just for myself, occasionally scattering the crisp potatoes onto arugula leaves to make me feel virtuous.