Goose Fat Pommes Anna with Rosemary Salt

⏱ 85 min · Serves 6

Wafer-thin discs of potato layered with molten goose fat, pressed into a skillet and baked until the edges shatter and the middle turns silky. Flipped out golden as a coin and showered with fragrant rosemary salt, it's the most elegant thing you can do with a bag of spuds.

Per serving: 372 kcal · 4.4g protein · 34.0g carbs · 24.0g fat

Ingredients

• 1.2kg Maris Piper or Desiree potatoes
• 150g goose fat, melted
• 1 tsp fine sea salt
• Freshly ground black pepper
• 2 garlic cloves, finely grated (optional)
• For the rosemary salt:
• 2 tbsp flaky sea salt
• 1 tbsp very finely chopped fresh rosemary leaves
• Finely grated zest of 1/2 lemon

Method

1. Heat the oven to 200C fan / 220C conventional. Put a 24cm ovenproof skillet or heavy cake tin in the oven to heat.
2. Make the rosemary salt: pound the flaky salt, rosemary and lemon zest together in a mortar (or chop together on a board) until fragrant and pale green. Set aside.
3. Peel the potatoes and slice them 2mm thin on a mandoline or with a very sharp knife. Do NOT rinse them — the surface starch is the glue that holds the cake together.
4. Toss the slices in a large bowl with 120g of the melted goose fat, the fine salt, plenty of pepper and the garlic if using, separating the slices with your fingers so every one is coated.
5. Carefully remove the hot pan, brush the base and sides with some of the remaining goose fat, and lay the neatest slices in tight overlapping circles from the outside in — this becomes the top, so make it beautiful.
6. Pack the rest of the potato in in even layers, pressing down firmly as you go. Brush the top with the last of the fat and press once more with a spatula.
7. Cover tightly with foil and bake for 30 minutes, then remove the foil and bake for a further 30–35 minutes until deep golden, crisp at the edges and a knife slides through the centre with no resistance.
8. Press down hard once more with a spatula, rest for 10 minutes, then run a knife round the edge and invert onto a board or warm plate.
9. Scatter generously with the rosemary salt and cut into wedges at the table.