Crispy Sauteed Potatoes

In this recipe, the potatoes should be peeled, rinsed, quartered, then rinsed again, so that the starch is eliminated; the final rinsing will prevent the potatoes from sticking to the pan. The ideal fat for cooking potatoes in this manner is goose or duck fat. Lacking that, use clarified butter. And be sure not to season the potatoes until they are thoroughly browned, or they will become soggy. Although the potatoes are cooked in only 1 tablespoon of fat, the resulting flavor is deliciously rich. Select small potatoes of equal size, so that they will cook quickly and evenly.

Ingredients:
• 1 lb. sm. round red-skinned potatoes
• 1 tbsp. goose fat (or clarified butter)
• 1 plump fresh garlic clove, minced
• Sea salt to taste

Directions:
1. Peel, rinse, and quarter the potatoes. Rinse again in several changes of cold water, and dry thoroughly with a thick towel. Set aside. 2. In a large skillet, heat the fat over moderately high heat. When hot, add the potatoes and brown thoroughly on one side before tossing to brown another side. Be patient and resist the urge to intervene. Cook until the potatoes are thoroughly browned and offer no resistance when pierced with a fork, about 15 minutes in all. Add the garlic and cook for 1 minute more, but do not allow it to burn. Transfer the potatoes to a serving bowl, season with salt, and serve immediately. Yield: 4 servings.