Name: Roasted Potatoes
Cook time: 25
Total time: 1 1/4 hr
Yield: Makes 8 servings
Ingredients: 4 lb small (1 1/2- to 2-inch) boiling potatoes such as white, Yukon Gold, or Red Bliss, peeled; 3/4 cup rendered goose fat, reserved from roast goose , or duck fat; 2 teaspoons salt; 3/4 teaspoon black pepper

If you're making these potatoes to serve with the roast goose , the optimal time to begin boiling them is immediately after the oven temperature is reduced on the roasting bird. As soon as the goose is removed from the oven, increase the oven temperature and roast the potatoes while making the sauce for the goose. If you're not roasting a goose but would like to make the potatoes anyway, you can use store-bought duck fat instead of goose fat.

Cooks' note:

· Potatoes may be boiled 1 day ahead, cooled, and then chilled, covered.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Smashed Broccoli Pasta

A feel-good dinner designed to cram a ton of veg in each serving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.