Potatoes Sauteed a Crus

These come out nice and crispy, based on a recipe by Joel Robuchon's cousin near Poitiers. Key is to use waxy red-skinned potatoes, to rinse the latter very well and to season just before serving so that they don't go soggy. Make sure potato pieces are all about the same size to assure even cooking.

450 gr small red-skinned potatoes

1 tblsp goose fat

1/2 garlic clove, minced

maldon sea salt

1. peel, rinse with cold water and quarter potatoes; rinse again with several changes of water and dry thoroughly with a thick towel
2. in a large skillet, heat the fat over medium-high heat; when hot add the potatoes and brown thoroughly one side before tossing to brown the other side (resist temptation to meddle!).
3. cook until potatoes are nicely browned and offer no resistance when pierced with a fork, about 15 minutes
4. add the garlic and cook for 1 minute more; don't allow it to brown!
5. transfer the potatoes to a serving bowl, season with salt and serve immediately