2 lbs (1 kg) Yukon Gold potatoes, peeled and cut into 1/2-inch (1-cm) thick slices

1/4 cup (60 ml) duck fat

3 cloves garlic, finely chopped

2 tablespoons (30 ml) chopped parsley

Salt and pepper

With the rack in the middle position, preheat the oven to 220 °C (425 °F).

In a large ovenproof non-stick skillet, cook the potatoes in the duck fat over medium heat, until nicely browned. Season with salt and pepper. Bake for about 10 minutes or until the potatoes are tender. Remove from the oven and continue cooking on the stove until crispy. Sprinkle with garlic and parsley. Adjust the seasoning.

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