Roasted Potatoes Recipe Epicurious
Toss potatoes with goose fat in a bowl.
Roasted potatoes recipe epicurious. Toss with salt and pepper. Place herbs garlic potatoes and oil in a large bowl. Peel the potatoes and cut each one into three by cutting off each end at a slant so that you are left with a wedge or triangle in the middle.
Preheat oven to 350 f sprinkle cheese on wax paper or foil and dry 1 hour. Put the potatoes into salted cold water in a saucepan. Add the garlic dried oregano salt and pepper to taste and toss well to coat.
Arrange potatoes cut side down and roast uncovered until skins are golden cut sides are deeply browned and crisp and you can see the edges frying and sizzling in the oil on the sheet 20 25. Season with salt and pepper and toss to coat. Spread potatoes in 1 layer in a large roasting pan and roast in middle of oven turning once until golden about 30 minutes.
Place the potatoes in a single layer in a 13 x 9 inch baking dish and pour the oil over them. Rinse potatoes and drain in a colander. Preheat oven to 375 f.