|
Ingredients:
1 tbsp. goose fat (or clarified
butter)
1 plump fresh garlic clove, minced
Sea salt to taste
Direction:
I first sampled these potatoes
at a lunch in the Poitou region, at the home of Joel
Robuchon's cousin, who raises lambs and goats on a lovely
little farm not far from Poitiers. We lunched on homemade
quiche, salad from the garden, a rustic civet (game stew), and
these golden potatoes. At first I thought they'd been deep
fried, they tasted so rich and crunchy. But this method offers
terrific flavor and considerably fewer calories. In this
recipe, the potatoes should be peeled, rinsed, quartered, then
rinsed again, so that the starch is eliminated; the final
rinsing will prevent the potatoes from sticking to the pan.
The ideal fat for cooking potatoes in this manner is goose or
duck fat. Lacking that, use clarified butter. And be sure not
to season the potatoes until they are thoroughly browned, or
they will become soggy. Although the potatoes are cooked in
only 1 tablespoon of fat, the resulting flavor is deliciously
rich. Select small potatoes of equal size, so that they will
cook quickly and evenly. 1 lb. sm. round red-skinned potatoes
1. Peel, rinse, and quarter the
potatoes. Rinse again in several changes of cold water, and
dry thoroughly with a thick towel. Set aside. 2. In a large
skillet, heat the fat over moderately high heat. When hot, add
the potatoes and brown thoroughly on one side before tossing
to brown another side. Be patient and resist the urge to
intervene. Cook until the potatoes are thoroughly browned and
offer no resistance when pierced with a fork, about 15 minutes
in all. Add the garlic and cook for 1 minute more, but do not
allow it to burn. Transfer the potatoes to a serving bowl,
season with salt, and serve immediately. Yield: 4 servings.
***
For
Details about Ingredients , check your nearest American Store
|