My downstairs neighbor, Dave, is the master of meat. Though he is Jewish we have spent the past two Christmas Eves together. This year, we threw a big dinner and roasted a whole goose. It was glorious. However, that bird produced fat in biblical proportions. So I made potatoes!
Goose Fat Roasted Potatoes
6 russet potatoes
salt and pepper
½ cup rendered goose fat
2 cloves of garlic
1 head of flat leaf parsley
Pre heat your oven to its hottest setting.
Wash and scrub each potato. Cut each into approximately 1 inch, bite size pieces. Try to keep each piece an even size so that they will all cook at the same time. Place the potatoes in a bowl of salted water while you cut up each potato.
Drain the potatoes and place them on a large baking sheet. Sprinkle the potatoes generously with salt and pepper and coat them in the goose fat. Place in the oven and roast for 45 minutes.
Finely mince the garlic and parsley while the potatoes are roasting in the oven
Using tongs, turn the potatoes so that they can crisp on more than one side. Roast for another 30 minutes.
When the potatoes come out of the oven, sprinkle them with the garlic and parsley and more salt and pepper, serve.