Several years ago, my brother asked me why he couldn't fry potatoes that tasted as good as our mother made. I immediately knew the answer. Mom would get rendered lard from the local meat market and she fried everything in it. It definitely made fried food taste better. The Trout and I eat very little fried food. But when we do, we want it to be the best.
My last posting talked about the wonderful goose confit we brought back from France. The cassoulet we had was so good, but we were very excited about the goose fat that was in the can that I saved. We knew we would have to have fried potatoes.
In France, chickens and ducks are roasted on a rotisserie and on the bottom of this large cooker potatoes are sliced and piled high. The drippings from the poultry drip onto the potatoes and this makes the potatoes taste wonderful.
I fried the Yukon Gold potatoes (I doubt any one of these potatoes has ever had a root in the Yukon) and added some sliced onions. So not only did we have Sardalaise potatoes from the Dordogne where the ducks and geese are raised, but also Lyonnaise potatoes from the city of Lyon where they add onions to the potatoes. They were outstanding.
I want to share with you what the goose fat looks like. It is almost perfect. Creamy white and very pure. We will be using every bit of it. This fat also freezes nicely.
Thank you for joining us on our journey in remembering some wonderful times in France.
I would so love to have been there for a taste of those potatoes. They sound earthy, simple and delicious. My best to you both. Blessings...Mary
ReplyDeleteIt's almost dinner time and this sure looks good. I have some lard from a local meat processing plant. I think we'll have fried potatoes for dinner :)
ReplyDeleteI have to say the French know good food in a lot of things, especially with the humble potato. The pomme de terre sarladise is just delicious. I am sure with the goose fat is too. Thanks for sharing this wonderful potato dish! Happy holidays to you both!!!
ReplyDeleteAnd the French still have less heart disease than we do! Those potatoes look fantastic, Susan, and I'm sure they tasted heavenly. Makes me want to make a Christmas Goose just for the fat ;)
ReplyDeleteI'll have to try this> (I almost typed "fry this". Freudian slip?)
ReplyDeleteFrom the German dinner I made the night before Thanksgiving, I have pork crackling fat from Steiglmeiers in Illinois. It won't be as good as goose greese which I have only ever found in Hungary, but it will be good. I'll use onions in it, too. And organic potatoes from the CSA farm we belong to. This time of year does seem to make people more interested in cooking!
Susan, the potatoes look delicious! I was just thinking about making a potato dish for my Christmas dinner! Thank you for your comments about my pork tenderloin, it really is delicious! You should try it!
ReplyDeleteMary
The goose fat is beautiful! I would have never dreamed it would be so white and attractive (should fat be attractive?? I'm sure the cardiologist around the world would shudder). LOL! Is there considerable difference between goose and chicken fat?
ReplyDeleteI know I love the potatoes and vegetables I roast alongside a big fat hen.
Lard/ goose fats is definitely the key to yummy fried food!
ReplyDeleteI'm with you. Nothing, and I repeat, nothing beats potatoes fried in goose fat.
ReplyDeleteI just try to remember that the French don't get fat when we enjoy these French treats. Perhaps goose fat is part of the French paradox.
Sam
You are so right!
ReplyDeleteIt seems we now live in a world restraint when it comes to fat. Loses that good flavour that mom cooked with.
They look excellent Susan! Fried potatoes are one of my favorite things although we seldom have them.
ReplyDeleteMy cousin asked me the same thing about fried potatoes, why Grandma's were so good. It's the lard for sure. She fried everything in lard and made great pie crust with it also. The goose fat would be perfect. I'm drooling big time now. The French definitely know how to do it and so do you!
Hi Susan,
ReplyDeleteI can almost taste them. ;)
We helped friends cut and wrap several hundred pounds of pork, and I asked if we could render the lard, something I haven't done in 40 years!... so we did and now I have some beautiful lard that I will use sparingly, of course.
Oh, my goodness gracious, Susan. Potatoes fried in goose fat. What could be richer and tastier?
ReplyDeleteI always fry potatoes in goose fat (if I fry them - not too often) - it gives the best taste ever.
ReplyDeleteI'll remind you to stock up when you come to Provence next year Susan...
Oh, what I would give for some goose fat! The cassoulet and the potatoes sound divine.
ReplyDeleteMy grandmother always used lard in her cooking and baking and I still remember the incredible flakiness of her pie crusts and cookies. I imagine that your potatoes are wonderful, Susan. I have a sad weakness for fried potatoes.
ReplyDeleteHi Susan, to make a king size pillowcase the size changes from 27 inches of fabric for the main section of the pillowcase to 36 inches (1 yard) the other measurements are the same 9 inches for the cuff and 2 inches for the piping. Post the pictures if you make some. They are super easy.
ReplyDeleteMy mom used lard in her pie crusts too, and the bacon fat was saved to use for frying. Not healthy, but tasty! :)
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