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Roasted Potatoes


Recipe (click to expand)

1 1/2 lb Idaho potaotes, peeled and

Cut into 1-1/4-inch chunks 3 tb Rendered goose or duck fat

(I use olive oil) 1 tb Chopped fresh parsley

2 ts Chopped fresh garlic

Chopped by HAND Coarse (Kosher) salt Contributed to the echo by: Janice Norman Originally from: “The Cooking of Southwest France”, Paula Wolfert 1. 2-1/2 hours before serving: Preheat oven to 300 deg. F. 2. Cook potato chunks in boiling salted water for 3 minutes. Drain completely and shake dry in a collander. 3. Melt fat in a baking dish and add potatoes in 1 layer. Bake 2 hours, turning the potatoes in the fat from time to time. Allow all sides to turn crusty brown. 4. Raise the temperature to 375 deg for the last 15 minutes of baking. Just before serving, sprinkle with salt, parsley and garlic. NOTE: During the first hour of baking, the potatoes will remain colorless. DO NOT attempt to raise the oven temperature during this time. Serves: 4. Preparation time: 10 mins. Baking: 2-1/4 hours.

Garlic Roasted Potatoes Recipe : Ina Garten : Food NetworkThe Food Lab: Ultra-Crispy Roast Potatoes | Serious EatsWhose is the best roast potato recipe? | Life and style | The GuardianThe Food Lab: Ultra-Crispy Roast Potatoes | Serious EatsHerb Roasted Potatoes | Field GrazingChipotle and Lime Roasted Potatoes - in sock monkey slippersGarlic & Rosemary Roast Potatoes - Wicklow Rapeseed OilRosemary Roasted Potatoes Recipe : Ina Garten : Food NetworkDijon Roasted Potatoes - Wednesday Food BloggingUltimate roast potatoes | BBC Good Food


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