Preparation | Cooking | Start to finish |
---|---|---|
35 min. | 50 min. | 1 hour 25 min. |
1 | Peel 1 kg potatoes, cut into medium-sized pieces, rinse and dry. | |
2 | Melt 3 tablespoons goose fat in a non-stick pan over medium heat, then tip in the potatoes. Stir to coat with melted fat. Do not salt. Cover, turn down heat and leave to cook 30 minutes. | |
3 | After this time, salt and pepper, then shake or stir to bring potatoes that are already fried up to the top. It's better to not use a spoon or spatula to avoid breaking the potatoes, but if you use one, do it gently. Leave to cook another 5 minutes. | |
4 | Repeat this operation until potatoes are fried and browned all over. | |
5 | Chop finely 2 cloves garlic, 4 sprigs parsley and 1 shallot. | |
6 | If you are greedy like me, scatter a few slices of foie gras in the pan (to your liking) and stir to melt. | |
7 | Just before serving, add the mix of chopped herbs and stir well. | |
8 | Serve on its own (it's quite filling), or to accompany a meat dish for example. |