Pan-Fried Potatoes In Duck Fat (French Pommes de Terre Sarladaise)

Duck fat, which is something of a well-kept (and wildly delicious) secret on this side of the Atlantic, is a common pantry staple in the Dordogne. Here, it enhances the earthy flavour of skillet-fried potatoes and gives them a gorgeous silkiness and golden-crisp edges. Showered with garlic and parsley, this is the type of rustic French side dish that everyone loves. There are some things in life that are just worth it. Worth the money. Worth the calories. Worth the time. Some things just are - and this is one of them. Pommes de Terre Sarladaises is a canonical French potato dish made of only three ingredients: potatoes, garlic, and fat. The fat is usually duck or goose fat, but since those are hard for me to find in Canada, I usually go all the way and roast a duck or goose (we have geese in abundance in Québec) simply to make these potatoes. They are just that good. If you are not as fanantical as me, you can always use clarified butter or ghee.

3 Tbsp. duck fat, goose fat or clarified butter
4 large Yukon Gold potatoes, cut into ½" discs
8 large cloves garlic, sliced thin
1 cup water
1 tsp. kosher salt
1 Tbsp. flat leaf parsley, chopped
black pepper, freshly ground

Add fat to heavy-bottomed 12" non-stick skillet and heat over medium-high heat until shimmering. Add potatoes and cook, stirring occasionally until lightly browned, about 6 minutes. Add garlic and continue to cook stirring occasionally, until potatoes are deep golden brown.

Reduce heat to medium low. Add ¾ cup water and salt to potatoes. Cover and cook until potatoes are tender, adding additional water if water evaporates before potatoes are cooked through.

Cook until liquid is evaporated. Add parsley, season to taste with additional salt and black pepper, stir gently to combine, and serve immediately.