Recipe - Roasted Potatoes

1 One half pound Idaho potaotes, peeled and
Cut into 11/4inch chunks
3 tablespoon Rendered goose or duck fat
(I use olive oil)
1 tablespoon Chopped fresh parsley
2 teaspoon 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. 2One half 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: 2One fourth hours.