Roasted Potatoes

• 4 lb small (1 1/2- to 2-inch) boiling potatoes such as white, Yukon Gold, or Red Bliss, peeled
• 3/4 cup rendered goose fat, reserved from roast goose , or duck fat
• 2 teaspoons salt
• 3/4 teaspoon black pepper

1. Preheat oven to 450F.
2. Cover potatoes with salted cold water by 1 inch in a 6-quart pot, then simmer, uncovered, until just tender, 12 to 20 minutes, depending on type of potato.
3. Drain in a colander and pat dry.
4. Toss potatoes with goose fat in a bowl.
5. Spread potatoes in 1 layer in a large roasting pan and roast in middle of oven, turning once, until golden, about 30 minutes.
6. Toss with salt and pepper.

boiling potatoes, goose, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/roasted-potatoes-105921 (may not work)