3 lb(s) (1.5 kg) Russet (baking) potatoes, peeled and cut into 2 x 3-inch (5 x 7.5 cm) chunks
1 jar (200 g) PC® black label Goose Fat
10 cloves garlic (unpeeled)
½ tsp (2 mL) kosher salt
2 sprigs fresh rosemary
2 sprigs fresh sage
¼ tsp (1 mL) freshly ground black pepper
1. In large bowl of cold water, soak potatoes for 5 minutes, changing water three times to remove excess starch. Drain.
2. Place potatoes in large saucepan with cold water to cover. Bring to a boil. Reduce heat to medium; cover and cook 25 to 30 minutes or until potatoes are very soft with rough surfaces. Using slotted spoon, carefully transfer to large colander and arrange in a single layer to drain. Let stand in colander for 15 to 20 minutes to cool and dry slightly.
3. Preheat oven to 375ºF (190ºC).
4. Spoon goose fat into 14 x 10-inch (35 x 25 cm) roasting pan. Heat in centre of oven 15 minutes. Remove from oven; carefully add potatoes and whole garlic cloves in single layer. Using spatula, turn to coat with goose fat. Roast in centre of oven for 20 minutes; turn to coat and sprinkle with ¼ tsp (1 mL) of the salt. Return to oven; roast for 40 minutes, turning every 20 minutes. Nestle herbs in among potatoes; continue to roast for 15 to 20 minutes or until potatoes are golden brown and crusty in places. Discard herbs. Using slotted spoon, transfer potatoes and garlic to serving dish. Sprinkle with pepper and remaining ¼ tsp (1 mL) salt. Garnish with fresh herbs, if desired.