Goose Fat Rosemary Roasted Fingerling Potatoes

November 6, 2015

I’m half German, half Irish. I have not found a limit to the amount of potatoes I can consume in one day. I like potatoes prepared all sorts of way but rosemary roasted is probably my favorite. Add some parmesan to the mix and I’m swooning!

If you’re wondering how on earth to get goose fat, don’t panic. You can get goose fat and duck fat at many specialty food stores such as Central Market and Whole Foods. For about $5, you can keep a container in your freezer to instantly elevate any pan fried or roasted dish. Just pull the container out of the freezer an hour before you want to use it to easily scoop out a tablespoon or two. You’ll be addicted when you taste the restaurant-level sophistication goose and duck fat provides!

Goose Fat Rosemary Roasted Fingerling Potatoes
1 pound fingerling potatoes
2 Tbsp goose fat (duck fat is delicious as well!), melted
2 springs Rosemary
Parmesan
Garlic sea salt

Preheat oven to 425 degrees.
Cut fingerling potatoes in half lengthwise and arrange on a baking sheet.
Pour melted goose fat over potatoes and sprinkle with sea salt and one spring worth of minced Rosemary.
Toss well and roast for 25-30 minutes.
When the potatoes are fork-tender, sprinkle with Parmesan, turn off the oven, and pop back in the oven for about five minutes or until Parmesan is slightly melted.
Transfer to a serving dish, sprinkle with a bit more Parmesan and garnish with a few rosemary sprigs.

You know how obsessed I am with fun salts. If you don’t have garlic sea salt, use regular sea salt and throw a couple garlic cloves on the pan. Equally delicious!