Pommes de terre sarladaises

Method

1. 1 Peel the potatoes, slice them 3 mm thick, then pat them dry with a towel to prevent the slices from sticking together.
2. 2 Melt the duck fat in a cast iron pan, arrange the potatoes in the pan and pan-fry over medium heat for 10 minutes without stirring until the bottom is golden brown and crispy.
3. 3 Gently stir and continue frying for another 15 minutes, stirring a few times until the potatoes are evenly golden brown.
4. 4 Chop the garlic and parsley, sprinkle them into the pan and stir-fry quickly for 2 minutes to release the aroma without burning.
5. 5 Season with salt and pepper and serve hot, usually with duck confit.