Ingredients

• 4 lb small (1 1/2- to 2-inch) boiling potatoes such as white, Yukon Gold, or Red Bliss, peeled
• 3/4 cup rendered goose fat, reserved from roast goose , or duck fat
• 2 teaspoons salt
• 3/4 teaspoon black pepper

Browse by ingredient

Instructions

1. Preheat oven to 450°F.
2. Cover potatoes with salted cold water by 1 inch in a 6-quart pot, then simmer, uncovered, until just tender, 12 to 20 minutes, depending on type of potato. Drain in a colander and pat dry.
3. Toss potatoes with goose fat in a bowl. Spread potatoes in 1 layer in a large roasting pan and roast in middle of oven, turning once, until golden, about 30 minutes. Toss with salt and pepper.