Pommes de Terre Sarladaises

Ingredients

• 1 lb (about 3 medium) Yukon gold or russet potatoes
• 3 tablespoons Duck fat
• 4 Garlic cloves, thinly sliced
• 1/4 cup Fresh flat-leaf parsley, chopped
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 small Shallot, finely diced(optional)

Instructions

1. 1

   Prep (10 minutes): Peel the potatoes and slice them into 1/8-inch thick rounds. Pat dry with a clean towel to remove excess moisture, which helps them brown rather than steam.

2. 2

   Heat the duck fat in a large heavy skillet (cast iron ideal) over medium heat until it shimmers and melts fully, about 2 minutes.

3. 3

   Arrange the potato slices in a single layer in the skillet. Cook undisturbed for 5-6 minutes until the bottoms are golden, then flip the slices and continue cooking, turning occasionally, for 10-12 minutes until tender and deeply golden all over.

4. 4

   Add the sliced garlic (and shallot, if using) during the final 3 minutes of cooking, stirring gently so the garlic softens and becomes fragrant without burning.

5. 5

   Season with salt and pepper, remove from heat, toss with the chopped parsley, and serve immediately while hot and crisp.