Potatoes in the Style of the Quercy from The Cooking of South West France by Paula Wolfert
These chunks of baking potatoes cooked until crusty-brown in goose fat make a hearty but not heavy or greasy dish. You will notice, after you’ve cooked the potatoes, that when you pour off the fat...
Ingredients
- 2 teaspoons chopped fresh garlic
- Coarse kosher salt 1 tablespoon chopped fresh flat-leaf parsley
- 1½ pounds baking (russet) potatoes, preferably Idaho
- 3 tablespoons rendered goose or duck fat
More Like This
Sarlat Potatoes from The Cooking of South West France by Paula Wolfert
app.ckbk.com
Potatoes Sautéed in Duck Fat from Roots: The Definitive Compendium by Diane Morgan
app.ckbk.com
Roasted Potatoes (3 Ways)
sodelicious.recipes
Potatoes in French - Legendary Recipes %
legenrecipes.com
Potato and Cheese Filling from Polish Classic Recipes by Peter Zeranski
app.ckbk.com
Duck fat-roasted potatoes recipe | Woolworths TASTE
taste.co.za
Gloucestershire Potato Cakes from The Farmhouse Kitchen by Mary Norwak
app.ckbk.com
Sautéed Eggplant, The "Cèpes of the Poor" from The Cooking of South West France by Paula Wolfert
app.ckbk.com