Serves4 to 6 (side dish)
- Active time:25 min
- Start to finish:45 min
ADAPTED FROM JULIA WATSON
May 2009
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.
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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
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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.
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Meanwhile, finely chop parsley and garlic together.
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Gently stir parsley mixture into cooked potatoes.
