Name: Roasted Potatoes
Cook time: 25
Total time: 1 1/4 hr
Yield: Makes 8 servings
Ingredients: 4 lb small (1 1/2- to 2-inch) boiling potatoes such as white, Yukon Gold, or Red Bliss, peeled; 3/4 cup rendered goose fat, reserved from roast goose , or duck fat; 2 teaspoons salt; 3/4 teaspoon black pepper

If you're making these potatoes to serve with the roast goose , the optimal time to begin boiling them is immediately after the oven temperature is reduced on the roasting bird. As soon as the goose is removed from the oven, increase the oven temperature and roast the potatoes while making the sauce for the goose. If you're not roasting a goose but would like to make the potatoes anyway, you can use store-bought duck fat instead of goose fat.

Cooks' note:

· Potatoes may be boiled 1 day ahead, cooled, and then chilled, covered.

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