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Cancerian Dinner Party blog

SAFFRON POTATOES ROASTED IN GOOSE FAT

Stephen Doyle

Drain and dry the potatoes in the pan for a few seconds, then bake until crisped. (Keep the saffron infused water to use as the basis of your sauce with goose stock. You may have to reduce to a smaller volume by boiling it to get some concentration and use it to make a decent sauce.)