Makes 6 servings
2 pounds fingerling
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/4 cup goose fat or duck fat
2 teaspoons minced garlic
1 tablespoon fresh chopped rosemary
5 sprigs rosemary, as garnish
Scrub potatoes and place
in a large pot. Cover with cold water and add 1 teaspoon of the salt.
Bring to a boil. Reduce the heat to medium-low and simmer until just fork
tender, 10 to 15 minutes. Drain and cool under cold running water. When
completely cooled, slice them in half lengthwise, and place in a bowl.
Preheat oven to 400
degrees F. Season the potatoes with 1 teaspoon of salt and 1/2 teaspoon of
black pepper. Place a 12-inch nonstick, ovenproof sauté pan or skillet
over medium-high heat and add the goose fat. Once the fat is hot, add the
seasoned potatoes to the sauté pan, cut side down. Sear on the stovetop
for 1 minute, then place the pan in the oven. Roast for 8 to 10 minutes.
Remove the pan from the stove, and add the garlic and rosemary.
Toss the potatoes in the
pan to coat them with the garlic and rosemary, and serve immediately.
reprinted from Emeril LaGasse, November 2003