Potatoes Sarladaises

Ingredients

• 2 pounds potatoes
• 4 cloves garlic
• 1 bunch parsley
• 1 cup olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 tablespoons duck fat
• 1 medium onion
• 1 cup vegetable broth

Instructions

1. 1

   Peel and cut the potatoes into 1/4-inch thick slices. Place them in a bowl of cold water to prevent browning.

2. 2

   Finely chop the garlic and parsley. Set aside.

3. 3

   In a large skillet, heat 4 tablespoons of duck fat (or olive oil) over medium heat until melted.

4. 4

   Add the sliced potatoes to the skillet in a single layer. Cook for about 5 minutes, until they start to become golden brown.

5. 5

   While the potatoes are cooking, finely chop the onion.

6. 6

   After 5 minutes, add the chopped onion to the skillet and stir gently. Cook for an additional 10 minutes, stirring occasionally, until potatoes are tender and golden.

7. 7

   Add the minced garlic, salt, and black pepper to the skillet. Stir to combine and cook for another 2-3 minutes until the garlic is fragrant.

8. 8

   Pour in the vegetable broth and let it simmer for 5 minutes, allowing the flavors to meld and the liquid to reduce slightly.

9. 9

   Remove from heat and stir in the chopped parsley. Adjust seasoning with more salt and pepper if needed.

10. 10

    Serve hot as a side dish, garnished with additional parsley if desired.