Ingredients

　　For each person, cut a medium to large potato into large dice. Squash a clove of garlic flat and warm it in a shallow pan with a couple of good tablespoons of goose fat (or oil) and a couple of hearty sprigs of thyme. Introduce the potatoes and let them cook for fifteen to twenty minutes, until they are tender. Increase the heat so they crisp, dust with salt, then eat as soon as they are cool enough to do so. I sometimes make this just for myself, occasionally scattering the crisp potatoes onto arugula leaves to make me feel virtuous.

　　Tender