Potatoes with Goose Fat and Lemon

Name: Potatoes with Goose Fat and Lemon
Yield: Serves 4
Cuisine: Norway
Ingredients: Fine sea salt and freshly ground black pepper; 3 tablespoons goose or duck fat; 6 russet potatoes, peeled and cut into wedges; 3 bay leaves, broken in half; ½ lemon, cut into wedges or strips

Preparation info

Serves
4

Difficulty
Easy

Appears in

Kitchen of Light

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

Europe
Norway
Scandinavian
Dinner
Starter
Nordic
Scandinavia

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.