Potatoes Sarladaises: Crispy, Garlicky Potatoes Sautéed in Duck Fat

1.Peel the Yukon Gold potatoes and slice them into 1/4-inch thick rounds. Rinse the slices under cold water to remove excess starch, then pat them dry with a clean kitchen towel.

2.In a large skillet, heat the duck fat over medium heat until it melts and begins to shimmer.

3.Add the potato slices to the skillet in a single layer, working in batches if necessary. Season the potatoes with salt and black pepper.

4.Cook the potatoes for about 5-7 minutes on one side until they are golden brown and crispy. Flip the slices and cook for another 5-7 minutes on the other side.

5.Once the potatoes are crispy and cooked through, add the minced garlic to the skillet. Stir gently to coat the potatoes with the garlic, cooking for an additional 1-2 minutes until the garlic is fragrant.

6.Remove the skillet from the heat and sprinkle the chopped fresh parsley over the potatoes.

7.Transfer the potatoes to a serving dish and serve immediately while hot and crispy.