1 T. goose fat (or clarified  butter)

1 plump fresh garlic clove, minced

Sea salt to taste

 

Peel, rinse, and quarter the potatoes. Rinse again in several changes of cold water, and dry thoroughly with a thick towel. This will eliminate some of the starch and prevent the potatoes from sticking to the pan.  Set aside.  In a large skillet, heat the fat over moderately high heat. When hot, add the potatoes and brown thoroughly on one side before tossing to brown another side. Be patient and resist the urge to intervene. Cook until the potatoes are thoroughly browned and offer no resistance when pierced with a fork, about 15 minutes in all. Add the garlic and cook for 1 minute more, but do not allow it to burn. Transfer the potatoes to a serving bowl, season with salt, and serve immediately.

 

Yield:

Calories:

Fat:

Fiber: