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Recipe by: kalysha
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See below ingredients and instructions of the recipe
1 1/2 lb Idaho potaotes, peeled and
Cut into 1-1/4-inch chunks
3 tb Rendered goose or duck fat
(I use olive oil)
1 tb Chopped fresh parsley
2 ts Chopped fresh garlic
Chopped by HAND
Coarse (Kosher) salt
Contributed to the echo by: Janice Norman Originally from: "The
Cooking of Southwest France", Paula Wolfert 1. 2-1/2 hours before
serving: Preheat oven to 300 deg. F. 2. Cook potato chunks in boiling
salted water for 3 minutes. Drain completely and shake dry in a
collander. 3. Melt fat in a baking dish and add potatoes in 1 layer.
Bake 2 hours, turning the potatoes in the fat from time to time.
Allow all sides to turn crusty brown. 4. Raise the temperature to 375
deg for the last 15 minutes of baking. Just before serving, sprinkle
with salt, parsley and garlic. NOTE: During the first hour of baking,
the potatoes will remain colorless. DO NOT attempt to raise the oven
temperature during this time.
Serves: 4. Preparation time: 10 mins. Baking: 2-1/4 hours.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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