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Ingredients
- 2 pounds fingerling potatoes
- 1 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup goose fat, or duck fat
- 2 teaspoons minced garlic
- 1 tablespoon fresh chopped rosemary
- 5 sprigs rosemary, as garnish
Details
Servings 4
Adapted from foodnetwork.com
Preparation
Step 1
Scrub potatoes and place in a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil. Reduce the heat to medium-low and simmer until just fork tender, 10 to 15 minutes. Drain and cool under cold running water. When completely cooled, slice them in half lengthwise, and place in a bowl.
Preheat oven to 400 degrees F.
Season the potatoes with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Place a 12-inch, non-stick, ovenproof saute pan or skillet over medium-high heat and add the goose fat.
Once the fat is hot, add the seasoned potatoes to the saute pan, cut side down. Sear on the stovetop for 1 minute, then place the pan in the oven. Roast for 8 to 10 minutes. Remove the pan from the stove, and add the garlic and chopped rosemary. Toss the potatoes in the pan to coat them and serve immediately garnished with the rosemary sprigs.
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