| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ethnic |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”