Potatoes finished in goose fat (Les pommes à l'échirlète) from Goose Fat & Garlic: Country Recipes From South West France by Jeanne Strang

  • chicken stock
  • new potatoes
  • Show all ingredients...

  • EYB Comments

    Can substitute veal stock for chicken stock and duck fat for goose fat.

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Notes about this recipe

  • Eat Your Books

    Can substitute veal stock for chicken stock and duck fat for goose fat.

  • Avocet on January 09, 2016

    p. 178 Excellent. I used cut up red potatoes, unpeeled, and parboiled them in chicken stock with garlic. Used one tablespoon of goose fat instead of the 2 to 3 suggested in the recipe, and that was plenty. The slow cooking does give them a nice crispy outside and a floury interior. A real keeper of a technique. You could do this with olive oil instead of goose or duck fat.

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