Main Ingredients:

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 tbsp. goose fat (or clarified
butter)
1 plump fresh garlic clove, minced
Sea salt to taste

Cooking Preparation of the Recipe:

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.

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