Roasted Potatoes
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1 tb chopped fresh parsley
- coarse (kosher) salt
- 1 1/2 lb idaho potaotes, peeled and
- 3 tb rendered goose or duck fat
- cut into 1-1/4-inch chunks
- (i use olive oil)
- chopped by hand
- 2 ts chopped fresh garlic
- Carbohydrate 0.060135 g
- Cholesterol 0 mg
- Fat 0.007505 g
- Fiber 0.0313499995470047 g
- Protein 0.028215 g
- Saturated Fat 0.001254 g
- Serving Size 1 1 Serving (175g)
- Sodium 1453.957 mg
- Sugar 0.0287850004529953 g
- Trans Fat 0.0022705 g
- Calories 0 calories
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.
