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...
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Ingredients
- 2 teaspoons chopped fresh garlic
- Coarse kosher salt 1 tablespoon chopped fresh flat-leaf parsley
- 3 tablespoons rendered goose or duck fat
- 1½ pounds baking (russet) potatoes, preferably Idaho
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