Potato Sarladaise

Peel potatoes and slice thinly on a mandoline or with a large sharp knife. Bundle up in a clean cloth and leave to dry off for several minutes.

Heat duck fat in a medium-large heavy-based frying pan (cast iron is ideal) over medium heat. Add potatoes and cook for 10 minutes, turning potatoes around in the fat from time to time. Ensure the potatoes don’t catch or become too dark and brittle. Lower the heat as they start to colour, then continue cooking for another 20 minutes, moving the bottom ones to the top to ensure none blacken. You should end up with about 70 per cent of the potatoes browned and the rest nice and tender. Season with salt as they cook.

Chop parsley and garlic together, then add to pan off the heat and toss gently. Leave for 5 minutes so the garlic and parsley can infuse the potatoes with their flavours, then serve.

Cook's tip This dish, named after the city of Sarlat in the Dordogne, France, can’t fail to taste good – the potatoes are immersed in duck fat and cooked until they emerge golden and crunchy. Obviously not for dieters.

Article from the June, 2012 issue of Taste magazine .