For amazing roast potatoes, try goose fat. Choose potatoes that are fluffy but firm enough not to disintegrate in the roasting pan.
- Partly cook potatoes by boling for about 10 minutes, drain until fairly dry.
- Either place jarred goose fat into pan and heat in the oven while preparing potatoes, or spoon off goose fat into a separate pan while roasting the bird.
- Place potatoes in the goose fat and roast for 40 minutes on a high shelf, shaking them a couple of times to turn around.
Roast potatoes partly cooked and dried, in a high shelf in a hot oven. For special potatoes, add flavorings in with the potatoes. Cloves of garlic and herbs such as rosemary or thyme are some suggestions. Choose a flavor to match the main course. Anchovies could flavor potatoes served with a Mediterranean dinner.