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Ingredients
- 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
Method
- 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 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.
- Meanwhile, finely chop parsley and garlic together.
- Gently stir parsley mixture into cooked potatoes.
