Calf's Liver with Parsley, Garlic, and Fried Potatoes (French Foie de Veau en Persillade avec Pommes de Terre)

Seared liver, potatoes, and bacon are natural partners in this dish from Aux Lyonnais. In Lyon, they make it with caramelized onions, but you can also use shallots. Another option is to sauté the liver with parsley and garlic such as we've done here.

1 russet potato, peeled, cut into 1/8" thick batons, and soaked in water
2 Tbsp. grape seed oil
6 Tbsp. unsalted butter
1 cloves garlic, smashed
1 cloves garlic, minced
kosher salt
black pepper, freshly ground
4 slices bacon, roughly chopped
2 lbs veal or beef liver, trimmed
½ cup all-purpose flour, unbleached
¼ cup clarified butter or ghee
1 Tbsp. lemon juice, freshly squeezed
½ cup flat-leaf parsley, minced
fleur de sel

Drain potatoes and pat dry with paper towels. Heat oil in a 12" skillet over medium-high heat. Add potatoes and cook, turning occasionally, until light brown. Add 2 Tbsp. unsalted butter and smashed garlic and season with salt and pepper. Cook, spooning butter over potatoes, until golden brown and tender, about 5 minutes more. Transfer potatoes to a plate; set aside. Wipe out skillet.

Return skillet to medium heat. Add bacon and cook, stirring occasionally, until browned and crisp, about 12 minutes. Using a slotted spoon, transfer bacon to paper towels and wipe out skillet.

Using a sharp knife, slice liver horizontally into 4 thin slices. Season liver with salt and pepper. Put pour on a plate and dredge liver in flour; transfer to a rack set inside a baking sheet. Heat 2 Tbsp. clarified butter in reserved skillet over medium-high heat. Add 2 slices liver and cook until browned, about 2 minutes. Flip liver, add 2 Tbsp. unsalted butter, and cook to desired temperature, about 1 minute more for medium rare. Transfer liver to paper towels and repeat with remaining clarified butter, liver, and unsalted butter. add lemon juice to pan, along with parsley and remaining garlic. Stir to combine.

To serve divide potatoes between 4 serving plates. Top potatoes with liver and garnish with bacon. Spoon pan sauce over liver and sprinkle with fleur de sel.

What to drink: The richness of liver calls for rich Bordeaux, like Château la Cardonne Haut Medoc 2005.

Dessert: Saint Honoré, a pastry composed of cream puffs, pastry cream, and whipped cream. Believe me, your life is meaningless until you try this wonder.