The Strip House in Livingston may be known primarily for its perfectly aged New York strip steak, but once you start eating this signature side dish from Chef Rene Lenger, it’s tough to stop.
SERVES 8
4 sprigs thyme
2 sprigs rosemary
2 bay leaves
8 c. goose fat (available at gourmet specialty stores)
1 tbsp. kosher salt
4 c. medium-diced potatoes (about 2 24-oz. potatoes)
leaves from 6 stems thyme, chopped
leaves from 2 stems rosemary, chopped
6 cloves garlic, cracked with side of knife
3/4 tsp. kosher salt
1/2 tsp. ground black pepper
5 cloves garlic, thinly sliced
1/4 c. parsley, coarsely chopped
coarse sea salt to taste
Tie together herb sprigs and bay leaves with cheesecloth. In a pot, place goose fat, herb bundle, garlic, and 1 tbsp. salt and bring to a simmer over medium heat. Add potatoes and cook about 10 minutes until softened but firm. Discard herb bundle. Remove potatoes from pot and place in mixing bowl.
Preheat oven to 400 degrees. Strain goose fat and reserve. To potatoes, add chopped herb leaves and 1/3 cup goose fat. Stir gently but well. Season potato mixture with another 3/4 tsp. salt and 1/2 tsp. pepper. Pack potato mixture into a 1-pint baking mold. Bake 10 minutes until light golden brown. Let cool 45 minutes to room temperature, then refrigerate 45 minutes or overnight to set.
Just before serving, heat remainder of seasoned goose fat in deep fryer. Carefully unmold potatoes and fry until golden brown. Transfer potatoes to serving plate and top with sliced garlic, sea salt, and parsley.