Active Time

　　25 min

　　Total Time

　　45 min

　　Duck fat, which is something of a well-kept (and wildly delicious) secret on this side of the Atlantic, 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. Showered with garlic and parsley, this is the type of rustic French side dish that everyone loves.

　　

Ingredients

Makes 4 to 6 (side dish) servings

　　1 1/2 pounds 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

　　

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.

　　

Step 2

Heat fat in a 12-inch nonstick skillet over medium heat until melted. Cook potatoes with 3/4 teaspoon 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.

　　

Step 3

Meanwhile, finely chop parsley and garlic together.

　　

Step 4

Gently stir parsley mixture into cooked potatoes.