Roasted Potatoes
Roasted Potatoes recipe
Yield
4 servingsPrep
10 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
potatoes
peeled and cut into 1 1/4 inch chunks |
|
| 3 | tablespoons |
goose fat
or duck fat, rendered, or olive oil |
* |
| 1 | tablespoon |
parsley leaves
chopped, fresh |
|
| 2 | teaspoons |
garlic
chopped, fresh |
|
|
kosher salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
potatoes
peeled and cut into 1 1/4 inch chunks |
|
| 45 | ml |
goose fat
or duck fat, rendered, or olive oil |
* |
| 15 | ml |
parsley leaves
chopped, fresh |
|
| 1E+1 | ml |
garlic
chopped, fresh |
|
| 1 | x |
kosher salt
|
*
|
Directions
Preheat oven to 300℉ (150℃).
Cook potato chunks in boiling salted water for 3 minutes.
Drain completely and shake dry in a collander.
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.
Raise the temperature to 375℉ (190℃) F 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.
