POTATOES COOKED IN DUCK FAT

By BobD

Ingredients

• 4 SERVINGS
• POMMES DE TERRE SARLADAISE
• Duck fat is a common pantry staple in the Dordogne. Here, it enhances the earthy flavor of skillet-fried potatoes and gives them a gorgeous silkiness and golden-crisp edges.
• 1 1/2 lb waxy potatoes such as Yukon Gold
• 3 tablespoons rendered duck or goose fat
• 1/2 cup packed curly parsley leaves
• 2 garlic cloves
• EQUIPMENT: an adjustable-blade slicer

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Peel potatoes, then cut into 1/4-inch-thick slices with slicer.

Rinse in 2 or 3 changes of cold water until water runs clear. Drain and pat very dry.

Heat fat in a 12-inch nonstick skillet over medium heat until melted.

Cook potatoes with 3/4 tsp salt, turning gently, until coated with fat.

Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes.

Meanwhile, finely chop parsley and garlic together.

Gently stir parsley mixture into cooked potatoes.