- 2 1/4 Pounds potatoes, peeled
- 5 Tablespoons duck fat
- 6 cloves garlic, chopped
- Pinch of sea salt
- Pinch of ground peppercorns
- Parsley, for garnish
Slice the potatoes as thinly as possible, no more than ¼-inch thick. Melt 2 tablespoons of the duck fat in a large saucepan, adding the potatoes and a pinch of salt once hot. Allow to simmer for 30 minutes, turning occasionally with a spatula.
Add in an additional tablespoon of duck fat, along with chopped garlic, and cover for 2-3 mins or until browned.
Serve the potatoes sprinkled lightly with salt, ground pepper, and parsley.