RECIPE: REC: Rosemary Garlic Brunch Potatoes

RECIPE:
R

richard-in-cincy

Well-known member
I hosted a Christmas brunch yesterday and put these potatoes together and they were lined up at the counter after brunch picking the platter clean.

First, the Brunch Menu:

Grilled Garlic Knockwurst

Black-Pepper Crusted Baked Bacon

Sauteed Chicken Livers

Goetta

Scrambled Eggs with Cream Cheese and Chives

Rosemary Garlic Potatoes

Roasted Asparagus

Croissants

Schnecken

Lebkuchen

Champagne, Mimosas, Orange, Blueberry, and Cherry Juices

Coffee and Tea

Recipe: Garlic Rosemary Potatoes

Cut small red bliss potatoes into chunks. Simmer in chicken stock until "al dente". Don't over cook.

Drain. Melt a generous layer of goose fat in a large non-stick skillet (should have at least a 1/4 inch). Saute potatoes, turning to brown evenly, over a moderate temperature. When the potatoes are a uniform dark golden brown, crush a clove of garlic into the skillet, snip a branch of fresh rosemary over the potatoes, grind fresh black pepper, and toss, continuing cooking to combine the mixture and cook the garlic. Strain potatoes into serving bowl and sprinkle with Fleur de Sel. These are killer. : )

 
Well actually, since we live in the Goetta "Mother Ship"...

the Goetta is so fine from our German butchers, that hardly anyone makes it anymore. Even the commercial brands (Glier's is the best) are of very high quality.

 
Your menu sounds delicious! Do you know if Goetta is the same as Gritzwurst?

When we were kids my Mom used to fry it up on Saturday mornings. She would serve it with crispy fried potatoes that sound very similar to your recipe, except yours includes the garlic & rosemary. I really like your version!

 
Ruth, yes, that is the German origin

of Cincinnati's Goetta. We do have some of the German butchers still making the Grützwurst, but that's in a casing and goetta is the homespun version that's cooked and poured into a mold, chilled, then sliced and fried.

We love it!

 
is it like Penn Dutch Scrapple? I've been trying to figure it out ... smileys/smile.gif TIA

 
Richard, I asked my Mom about the Gritzwurst we used to eat...

and she told me that she and my grandmother used to make it using the meat from a hog's head that my father brought home from the butcher (eek!). (I'm thinking...where was I when this was going on, because I surely would have remembered the head - even had nightmares about it as a little kid!!!) The grain they used was Buchweizen (buckwheat) - apparently the Gritzwurst from the butcher here was also made with buckwheat. And they would put the mixture into casings my grandmother purchased.

However, from the time I remember her cooking it, it was purchased from the butcher. Mom would also make a loose meat version of it in the pan, not bothering with the casings. (Kind of like your Goetta, I think.)

It's been so many years since I've even thought of Gritzwurst...thanks for the reminder!

 
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