Ingredients

  • 900 grams potatoes, russet Slice into wedges.
  • 6 ⅔ tablespoons goose fat or peanut oil
  • 2 garlic cloves minced
  • 1 tablespoon butter, unsalted
  • 1 ½ tablespoons rosemary minced

Directions

1. Adjust rack to lowest position. Preheat oven to 475*F/245*C/GM 9. Drop potato wedges into large bowl with hot tap water. Soak for 10 minutes. Or soak in cold tap water for 1 hour. Coat heavy-duty rimmed 18x12" baking sheet with 4T fat and sprinkle evenly with salt and pepper.
2. Drain potatoes in a colander and then thoroughly blot dry. Toss potatoes with remaining oil. Arrange potatoes in single layer on baking sheet. Cover tightly with foil and bake 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15-20 minutes, rotatoing baking sheet after 10 minutes. Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in single layer. Continue baking until fries are golden and crisp, 5-15 minutes longer, rotating pan as needed.
3. Transfer fries to second baking sheet lined with paper towels to drain.
4. Meantime, sauté garlic and rosemary until softened.
5. When potatoes are done, transfer to a serving dish and stir in garlic mixture.

Notes
Serving Ideas:Original serves 5.


Categories
Potatoes
Keywords
Potatoes
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