| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 6 | Servings | |||
INGREDIENTS
| 4 | Idaho potatoes peeled, in 2" | |
| chunks | ||
| 6 | T | Goose fat |
| 6 | Cloves garlic, sliced paper | |
| thin | ||
| 1 | Parsley, finely chopped | |
| 2 | T | Kosher salt |
INSTRUCTIONS
Preheat oven to 425 degrees F. Boil potato pieces in salted water for 6 minutes and drain well. Heat a 12 to 14inch saute pan over medium heat and add duck fat. Add potatoes and shake pan. Cook for 10 to 12 minutes, shaking, not stirring, to move spuds around constantly. Place in oven for 10 minutes, remove, sprinkle with garlic, parsley and salt and serve. Yield: 6 servings NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A23 Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 12, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 20
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1901.5mg
Potassium: 243.9mg
Carbohydrates: 4g
Fiber: 1.6g
Sugar: 1.3g
Protein: 1.2g