Paula Wolfert

Potatoes in the Style of the Quercy

Pommes de Terre à la Quercynoise

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

#61The Cooking of South West France
The Cooking of South West France

By Paula Wolfert

Published 1987

  • About

These chunks of baking potatoes cooked until crusty-brown in goose fat make a hearty but not heavy or greasy dish. You will notice, after you’ve cooked the potatoes, that when you pour off the fat and measure it, you have recaptured almost all that you’ve put in.

Ingredients

  • 1½ pounds baking (russet) potatoes, preferably Idaho
  • 3 tablespoons rendered goose or duck fat

Method

  1. About 2½ hours before serving, preheat the oven to 300°F. Peel the potatoes and cut into 1¼-inch chunks. Bring a large saucepan of salted water to a boil. Add the potatoes and boil for 3 minutes. Drain and shake dry in a colander.
  2. Melt the fat in a large