Potatoes with Goose Fat and Lemon

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Kitchen of Light: New Scandinavian Cooking

By Andreas Viestad

Published 2003

  • About

GOOSE AND DUCK FAT ARE THE MOST FLAVORFUL FATS THERE ARE, AND WHEN THEY ARE USED FOR COOKING POTATOES, THE HUMBLE TUBERS BECOME WONDERFULLY FLAVORFUL AND AROMATIC.

Ingredients

  • 6 russet potatoes, peeled and cut into wedges
  • Fine sea salt and freshly ground black pepper
  • 3 tablespoons goose

Method

Preheat the oven to 400°F.

Season the potato slices generously with salt and pepper.

In a large frying pan, heat the goose fat until hot. Add half the potato slices and cook, turning once, for 6 minutes, or until they have a crisp surface. Transfer to a large baking dish.