Ingredients for 4
-          Firm flesh potatoes 1 Kg
-          Garlic, parsley
-          Salt and pepper
 
Method
Peel and cut up the potatoes into round slices, pat them dry.
Put the duck (or goose) fat in a frying pan and let it heat on high.
This fat does not suffer from high temperature.
Put the potatoes into the fat and fry them on high heat, while stirring.
Add salt and pepper. As soon as they start to brown, lower the heat, cover and let them cook on a very low heat, slowly. Stir gently if necessary.
Your potatoes are even softer if, at the end of the cooking, you turn the heat off and keeping the cover on, you let them stand a good 15 minutes before serving.
Sprinkle with chopped garlic and parsley.