In a bowl, toss the potatoes with the fat. Season with salt and pepper.
Sprinkle the bottom of a 23-cm (9-inch) springform pan with the sesame seeds. Arrange the potatoes in a circle at the bottom of the pan, overlapping them to form a rosette.
Bake for about 1 hour.
Remove from the oven and run a knife around the pan to slide the potatoes on a serving platter. Garnish with toasted sesame seeds.
For casseroles and this Potato Rosette recipe, it is always best not to rinse the potatoes after they have been sliced. Using them as such will retain a greater share of their starch, which gives them a nice texture after cooking.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.