Sarlat-Style Sliced Potatoes Fried in Duck Fat with Garlic and Parsley

What you need

• 800 g (1.75 lb) waxy or all-purpose potatoes, peeled, sliced 3 mm (1/8 in) thick
• 60 g (4 tbsp) duck fat
• 3 cloves garlic, finely chopped
• 3 tbsp flat-leaf parsley, chopped
• 1 tsp fine salt, or to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Pat the potato slices dry with a clean towel. Do not rinse them, since wet slices will not brown.

2. 2

   Melt the duck fat in a large, wide skillet over medium heat until it shimmers.

3. 3

   Add the potatoes in a loose, even layer and season with the salt and pepper.

4. 4

   Cook for 5 min, turning gently with a spatula so the slices take on a little color.

5. 5

   Cover the pan and cook on medium-low heat for 15 min, turning every 5 min, until the slices are tender.

6. 6

   Uncover, raise the heat to medium-high and cook for 8-10 min, turning now and then, until golden and crisp at the edges.

7. 7

   Stir in the garlic and cook for 1-2 min, just until fragrant, so it does not burn.

8. 8

   Toss with the parsley, taste for salt and serve immediately.

Imported from carnaldish.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.