The Chef
David Walzog Strip House, Michael Jordan’s the Steak House NYC, the Steakhouse at Monkey Bar

Servings
Serves 4 to 6

Ingredients
POTATOES:
4 sprigs thyme
2 sprigs rosemary
2 bay leaves
3 large Idaho potatoes, cut into 3⁄4-inch dice (about 4 cups)
1 tablespoon kosher salt

HERB-INFUSED GOOSE FAT:
3⁄4 cup melted goose or duck fat
6 thyme stems, leaves chopped and reserved
2 rosemary stems, leaves chopped and reserved
6 garlic cloves, cracked
1 and 3⁄4 teaspoon kosher salt
3⁄4 teaspoon freshly ground black pepper

GARNISH:
5 cloves garlic, thinly sliced
1⁄4 cup coarsely chopped parsley
Coarse sea salt

Cooking Instructions
Potatoes: Tie the thyme, rosemary, and bay leaves together with twine. Put the potatoes, herbs, and salt into a large pot, and add 8 cups water. Bring to a boil over high heat, and cook about 10 minutes—the potatoes will hold their shape but will be tender and almost cooked through. Drain well and set aside, discarding the herbs.

Herb-infused goose fat: In a small saucepan, add the goose fat, herb stems, garlic, 1 teaspoon salt, and 1⁄2 teaspoon pepper, and bring to a simmer. Reduce heat to low, and cook very gently, stirring occasionally. After 15 minutes, or if the garlic is browning too quickly, remove the pan from the heat, and allow the garlic and herbs to steep until needed.

To assemble for baking: Preheat oven to 400 degrees. Strain and reserve the goose fat, discarding the garlic and herbs. Place the potatoes in a mixing bowl, add the reserved chopped herb leaves and 1⁄3 cup infused goose fat, and stir well. (Some potatoes will break apart; some will hold their shape.) Season with an additional 3⁄4 teaspoon salt and 1⁄4 teaspoon pepper. Tightly pack the potatoes into a 6-inch-diameter baking dish or skillet. Bake for 30 to 40 minutes, until the crust is light golden brown. Let cool to room temperature—about 45 minutes—and refrigerate until ready to use. (May be prepared up to this point one day ahead.) When ready to serve, preheat the oven to 375 degrees. Invert the potato cake onto a baking sheet, unmold, and brush with the remaining goose fat. Bake for 40 minutes, basting frequently with the goose fat. Transfer to a serving platter, and sprinkle with sliced garlic, coarse salt, and chopped parsley.

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