Goose Fat Roasted Fingerling Potatoes
2 pounds fingerling potatoes
2 teaspoons Sea salt, divided
1/2 teaspoon fresh Cracked Pepper
1/4 cup goose fat
2 teaspoons minced garlic
1 tablespoon fresh chopped rosemary
5 sprigs rosemary, as a garnish
Scrub the fingerling potatoes thoroughly and place them in a large pot. Cover the potatoes with cold water and add the salt. Bring to a boil. Reduce the heat to medium-low and simmer for about 15 minutes, or just until the potatoes are easily pierced with a fork. Drain the potatoes and cool under running water. Slice the potatoes in half lengthwise and place them in a bowl.
Preheat the oven to 400 degrees F.
Season the potatoes with one teaspoon of salt and 1/2 a teaspoon of the freshly ground black pepper. Heat a large sauté pan over medium high heat and add the goose fat.
Once the fat is hot, add the potatoes, cut side down. Sear for about one minute, then place the whole pan in the oven. Roast the potatoes for about eight minutes. Remove the pan and add the garlic and rosemary. Toss the potatoes in the pan to coat. Serve immediately garnished with rosemary sprigs.