From one of the best books of the year, Cooking by Jeremy Lee, comes this mouth-watering Sarladaise Potatoes Recipe.
For this week's We Cook Books Recipe, we decided to share Jeremy Lee's Sarladaise Potatoes because this recipe can capture the book's essence, in other words, comfort food at its best. If we could only choose one recipe from the book, it would be this one.
A sprig of rosemary
4 cloves of garlic, peeled and thinly sliced
200 g (7 oz) goose or duck fat
1 kg (35 oz) large potatoes, such as King Edward or Mayan Gold
Kosher salt, to taste
Freshly cracked black pepper, to taste