Prep 20 mins
Cook 20 mins
A very rich, luscious potato dish. Canonically, it would be made with rendered goose or duck fat, but chicken fat, bacon grease, or, in a pinch, clarified butter (ghee) can be used. (Don't use whole butter; the milk solids will burn before the potatoes are cooked.) Adapted from "French in a Flash" by Kerry Saretsky at Serious Eats. http://bit.ly/aNjrvz
- 3 tablespoons rendered goose fat or 3 tablespoons rendered duck fat or 3 tablespoons rendered chicken fat or 3 tablespoons bacon grease or 3 tablespoons clarified butter
- 4 large yukon gold potatoes, cut into 1/2-inch discs
- 8 medium garlic cloves, sliced thin
- 1 cup water
- 1 teaspoon kosher salt
- 1 tablespoon chopped flat leaf parsley
- freshly ground black pepper
- Melt fat in a heavy 12" skillet over medium-high heat until shimmering. Add potato slices and cook, stirring occasionally, until golden brown, about 6 minutes. Add garlic and cook until potatoes are well-browned, about another 6 minutes.
- Reduce heat to medium low. Add 3/4 cup water and salt; cover tightly. Simmer until potatoes are cooked through; add more water if the pan gets dry before the potatoes are done. Potatoes are done when the point of knife slides in and out of the center of a slice easily without resistance. Add parsley, season to taste with pepper and more salt, and serve.