I ate a version of these potatoes in Paris in one of my favourite restaurants, L’Ami Louis. I cooked it for Christmas last year and it went down an absolute treat.
This is the kind of potato dish that you can make a few hours before and then just pop back in the oven while you are eating your starters. canada goose bird In fact, last year I made mine the night before and just left it out at room temperature so that it absorbed all that lovely goose fat.
In Paris I bought a special copper pan with a lid for potato dishes like this it keeps a perfect even heat during cooking but a straight sided cake tin will do the trick too.
2kg large floury potatoes, such as King Edward, peeled and cut into 2cm chunks
Pre heat the oven to 180C/gas mark 5.
Put the potatoes in a pan of salted water, bring to the boil and simmer for 2 3 minutes, then drain in a colander. Meanwhile, heat the goose fat in a saucepan with the garlic cloves, season and leave to infuse on a very low heat for about 10 minutes.
Transfer a few spoonfuls of the goose fat to a frying pan and fry the blanched potatoes on a high heat, a few at a time, until they begin to colour.
Pack them into a cake tin or a heavy, straight sided, ovenproof saucepan with the garlic cloves from the goose fat, pressing them down a little with the back of a spoon.
Spoon about a third of the remaining goose fat over and place in the oven. Cook for about 1 hours, spooning over more goose fat every so often until it’s used up.
Serve the potatoes turned out on to a warmed serving dish.
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