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Monday, June 4, 2012

Ganse Schmaltz Back-Kartoffeln (German spring potatoes baked in goose fat)

One of the world's most renowned delicacies, belonging to the German cuisine: new potatoes baked in goose fat, crispy and delicious. You must be warned that there's a good chance you'll never prepare potatoes in a different way :).
The only difficulty is getting some goose fat if you live in a place where it's not as easy to find as butter (like here in Germany). But the last time I went home (to Romania) I could see it for sale in larger hypermarkets, alongside duck fat and so on so I guess that when one truly wants it they can find it.
Of course, feel free to use your own goose fat, left over from cooking some goose. It will still be delicious. Just try it :)

Last year: Stuffed baked avocados (Middle-Eastern).

Ingredients (serves 2):
  • 500 g new potatoes (spring potatoes)
  • 3 teaspoons rendered goose fat (schmaltz)
  • 1 teaspoon salt
  • freshly ground pepper to taste

Scrub the potatoes until clean. Grab the goose fat.

Preheat oven to 200 degrees C. Put the potatoes in a large heatproof dish in an even layer. Sprinkle with salt and pepper and top with goose fat:

Bake for 40-50 minutes, stirring the contents once (mid-time). Allow to cool a bit, transfer to serving plates and dig in! :)

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