1large clove garliccrushed with the back of a knife (optional)
Kosher salt and fresh ground black pepper
Instructions
Put the potatoes in a pot, cover with an inch of water, cover, bring to a boil, then take off the cover and allow the potatoes to cool in the water.
When you can handle them, remove the potatoes, peel, and cut into bite sized pieces, about 1 inch. You should have about a pound of potatoes.
From here, I like to refrigerate the potatoes, uncovered in a single layer, and cook them the next morning, since exposure to air in the refrigerator helps them dry out and get extra crisp.
To cook the potatoes, preheat an oven to 450, and turn on a hood vent or open a window. In a 10 inch cast iron pan, heat the venison fat until lightly smoking, then add the potatoes, season with a pinch of salt, toss to coat, and cook over high heat until starting to brown. Add the garlic.
Stir the pan to help the potatoes brown evenly, then put the pan in the oven for 15-20 minutes, or until the potatoes are browned, crisp, and delicious.