← Nouns Cooking · French

Ingredients

• 800 g waxy potatoes, peeled and sliced 5 mm thick
• 4 tbsp Duck or goose fat
• 3 cloves Garlic, finely chopped
• 1 handful Parsley, finely chopped
• flaky salt and black pepper

Method

1. Rinse the potato slices well and dry them thoroughly in a clean tea towel.
2. Heat the duck fat in a large heavy frying pan over medium-high heat. Add the potatoes in an even layer and cook for 10 min without stirring too much, until golden underneath.
3. Turn them, lower the heat to medium, cover and cook for 10 min until tender. Uncover and fry for 5 min more, turning, until crisp all over.
4. Mix the garlic and parsley, scatter over the potatoes and toss for 1 minute until fragrant. Season well and serve at once.

Tips

• Classic with duck confit or magret, using the fat from the duck itself.
• Add the garlic only at the end so it stays sweet instead of burning.

Sources

Written in our own words after cross-checking these recipes:

Serious Eats Sur La Table Saveur