Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Inspired by the Parisian style goose fat potatoes. Crispy on the outside and soft on the inside. My favorite way to serve potatoes.

Directions

  1. Peel the potatoes and cut each into eight pieces.
  2. Boil salted water and place potatoes in boiling water for 7 minutes.
  3. Drain water carefully into the sink and in the same pot with a cover on shake the potato pieces up until all the edges are rough looking.
  4. Add salt and pepper and dried herbes de Provence to the potato pieces. Mince the garlic and parsley and coat the potato pieces.
  5. Preheat the oven to 425. Heat an oven safe roasting pan or skillet uncovered. You can start on the stove if you have a pan that can handle both oven and stove.
  6. Add a generous amount of rendered goose fat to the heated pan (about half inch deep when melted should be good).
  7. Carefully add coated potatoes to the hot oil making sure each piece is turned and coated in goose fat.
  8. Roast in oven at 425 F for one hour turning the potato pieces every 15 minutes to ensure browning on all sides.
  9. Remove potato from pan and serve.