I'm also serving potatoes Sunday and this is my take on Potatoes O'Brien. This turned out to be a great dish to make ahead for a company brunch also.
Roasted Potatoes
4 lb small (1 1/2- to 2-inch) boiling potatoes such as white, Yukon Gold, or Red Bliss, peeled and diced
3/4 cup rendered goose fat, reserved from roast goose, or duck fat (I used duck fat)
Good sh*t (kosher, white pepper & powder garlic)
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1 red bell pepper
1 green bell pepper
2 stalks of celery
1/2 onion
3 slices bacon
Preheat oven to 450°F.
Bring a pot of salted water to a boil, add the potatoes and par-cook just 2-3 minutes, drain into a colander then spread on a baking sheet to cool quickly. Sprinkle with salt, pepper, garlic powder. set aside.
In a large skillet, sauté the bells, celery, onion and bacon, which have all been diced – cook just until barely tender. You don't have to add any fat/oil to this skillet.
Spread this mixture over the potatoes on the baking sheet, cover and chill overnight.
When ready to finish the potatoes, melt the duck fat (or whatever fat you are using)and toss potatoes and veggies with goose fat in a bowl. Spread potatoes in 1 layer in a large roasting pan and roast in middle of oven, turning once, until golden, about 30 minutes. check for seasoning and toss with salt and pepper, if needed. 8 servings.
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Since I'm doing so many for the buffet, I baked these in a 8X8 square pan to see how they would turn out not being in a single layer - I tossed twice during the baking and also stuck under the broiler for just a minute at the end to crisp up a tad. They tasted fine this way also.
Roasted Potatoes
4 lb small (1 1/2- to 2-inch) boiling potatoes such as white, Yukon Gold, or Red Bliss, peeled and diced
3/4 cup rendered goose fat, reserved from roast goose, or duck fat (I used duck fat)
Good sh*t (kosher, white pepper & powder garlic)
-----
1 red bell pepper
1 green bell pepper
2 stalks of celery
1/2 onion
3 slices bacon
Preheat oven to 450°F.
Bring a pot of salted water to a boil, add the potatoes and par-cook just 2-3 minutes, drain into a colander then spread on a baking sheet to cool quickly. Sprinkle with salt, pepper, garlic powder. set aside.
In a large skillet, sauté the bells, celery, onion and bacon, which have all been diced – cook just until barely tender. You don't have to add any fat/oil to this skillet.
Spread this mixture over the potatoes on the baking sheet, cover and chill overnight.
When ready to finish the potatoes, melt the duck fat (or whatever fat you are using)and toss potatoes and veggies with goose fat in a bowl. Spread potatoes in 1 layer in a large roasting pan and roast in middle of oven, turning once, until golden, about 30 minutes. check for seasoning and toss with salt and pepper, if needed. 8 servings.
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Since I'm doing so many for the buffet, I baked these in a 8X8 square pan to see how they would turn out not being in a single layer - I tossed twice during the baking and also stuck under the broiler for just a minute at the end to crisp up a tad. They tasted fine this way also.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com