Goose Fat Potatoes

Last month, Sarah reminisced about Christmas dinner goose with all the trimmings and how her grandfather preferred goose fat on his bread rather than butter. The “grease” that drained to the bottom of the pan was almost always reserved.

Not only is reserving the drippings a tribute to Grandpa’s resourcefulness, but chefs cook with reserved fats to add aroma, flavor and texture to dishes.

These potatoes couldn’t be easier to make and, as an added bonus, they will fill your kitchen with a wonderful aroma.

Goose Fat Potatoes

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 35 to 40 minutes

2 pounds new red or Yukon Gold potatoes, cut into halves and quarters depending on their size
1/2 cup fat – can be bacon, chicken or Grandpa’s favorite goose
Kosher salt and freshly ground black pepper, to taste
4 cloves minced fresh garlic
1 tablespoon minced fresh rosemary

Preheat the oven to 375°F.

Combine the potatoes, fat, and kosher salt and pepper in a medium-size bowl. Mix until the potatoes are coated with the fat. Place the potatoes on a sheet pan and roast in the oven for 30 minutes. Sprinkle with minced garlic and rosemary and roast for another 10 to 15 minutes, or until the potatoes are crispy on the outside and tender on the inside.