Duck fat and potatoes, a marriage made in heaven

Ingredients

• 8 Large Yukon Gold Potatoes, Peeled and Diced
• 1/4 cup of duck fat, with a little extra just in case
• 1/2 cup of fresh parsley, chopped
• 3 cloves of garlic, diced

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Preparation

• Peel and dice the potatoes, placing them in a bowl of cold water as you're working to keep them from getting oxidizing.
• Then place the potatoes in a large pot of water and parboil them for five minutes.
• Begin counting the time from the moment the pot is boiling. You don't want the potatoes to be fully cooked or they'll fall apart when pan frying.
  Chop the parsley and garlic. Toss together in a little bowl. Set aside.
• Take out a large frying pan, or two if you need more space. You are going to want your potatoes to be all in one layer as crowding the pan will keep them from browning.
• Set the pan to medium high heat and add 3 tablespoons of duck fat to the pan.
• Once the fat is melted, add the potatoes, arranging them in one layer on the pan. Once they are settled, resist the temptation to fuss with them.
• Let them brown on one side without interruption, about 3-4 minutes.
  You may want to add another tablespoon or two of fat at this point if the potatoes are beginning to stick to the bottom. Stir the potatoes gently to get the other side browned, another 2-3 minutes.
• Pour the potatoes in a large bowl, sprinkle with the chopped parsley and garlic mixture. Sprinkle a little coarse salt on top. Serve immediately.