Crisp Goose-Fat Idaho® Potatoes


  • 4 Sprigs of thyme
  • 2 Sprigs of rosemary
  • 2 Bay leaves
  • 3 Large Idaho potatoes, 34-inch dice
  • 1 Tbsp Kosher salt
  • Herb-Infused Goose-Fat Ingredients:
  • 3/4 cup Melted goose or duck fat
  • 6 stems Thyme, leaves chopped and reserved
  • 2 stems Rosemary, leaves chopped and reserved
  • 6 Cloves garlic, cracked
  • 1 3/4 tsp Kosher salt
  • 3/4 tsp Black pepper, freshly ground
  • Garnish Ingredients:
  • 5 Cloves garlic, thinly sliced
  • 1/4 cup Parsley, coarsely chopped
  • Course sea salt


  1. Tie the thyme, rosemary and bay leaves together with twine.
  2. Put the potatoes, herbs and salt into a large pot, and add 8 cups of water.
  3. Bring to a boil over high heat and cook about 10 minutes - the potatoes will hold their shape, but will be tender and almost cooked through.
  4. Drain well and set aside, discarding the herbs.
  5. In a small saucepan, add the goose fat, herb stems, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, and bring to a simmer.
  6. Reduce heat to low and cook very gently, stirring occasionally.
  7. After 15 minutes, or if the garlic is browning too quickly, remove the pan from the heat and allow the garlic and herbs to steep until needed.
  8. Preheat oven to 400 degrees F. Strain and reserve the goose fat, discarding the garlic and herbs. Place the potatoes in a mixing bowl, add the reserved chopped herb leaves and 1/3 cup infused goose fat, and stir well. (Some potatoes will break apart; some will hold their shape.) Season with an additional 3/4 teaspoon salt and 1/4 teaspoon pepper. Tightly pack the potatoes into a 6-inch-diameter baking dish or skillet. Bake for 30 to 40 minutes, until the crust is golden brown. Let cool to room temperature - about 45 minutes - and refrigerate until ready to use. (To this point, may be prepared day prior.)
  9. When ready to serve, preheat the oven to 375 degrees F. Invert the potato cake onto a baking sheet, unmold, and brush with the remaining goose fat. Bake for 40 minutes, basting frequently with the goose fat. Transfer to a serving platter, and sprinkle with sliced garlic, coarse salt and chopped parsley.
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Yield: 4-6

David Walzog
Formerly of - SW Steakhouse, Wynn Las Vegas
Las Vegas, NV

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