6 lg. old boiling potatoes, peeled and cut in quarters
1 tbsp. rendered chicken fat (schmaltz)
1 tbsp. light vegetable oil
6 lg. garlic cloves, peeled and lightly crushed
Salt and fresh ground pepper, to taste

Place potatoes in salted water to cover and bring to boil for 2 minutes. Drain thoroughly and cool. Preheat oven to 400 degrees.

Spread film of chicken fat and oil over the bottom of a heavy baking pan in which potatoes fit into a single layer. Add crushed garlic cloves.

Roast in preheated oven for about 45 minutes or until potatoes are golden brown and tender. Remove garlic cloves if they begin to turn dark brown. Shake pan or turn potatoes several times during roasting. Add a little more fat or oil if pan seems dry.

Sprinkle potatoes with salt and pepper and stir to distribute seasonings evenly. Serves 4.