Food Issue: Potatoes Sarladaises

This recipe is courtesy of chef Jennifer McLagen, author of "Fat: An Appreciation of a Misunderstood Ingredient, With Recipes" (Ten Speed Press).

Potatoes Sarladaises
Serves 2

2 potatoes
2 Tbsp. duck fat
1/2 shallot or 2 cloves peeled garlic, finely chopped (optional)
Sea salt and freshly ground black pepper
2 Tbsp. chopped fresh flat-leaf parsley

Peel the potatoes, cut into 3/4-inch dice, and place in a large bowl. Rinse the potatoes well with cold water. Drain and pat dry with a clean kitchen towel.

Place the duck fat in a large frying pan over medium-high heat. When the duck fat is very hot and just starting to smoke, add the potatoes. Cook without stirring until the potatoes are golden on one side. Give the pan a shake and turn the potatoes, but do not attempt to turn any potatoes that are still sticking to the pan. Leave them until they detach themselves from the pan.

Continue to cook the potatoes until they are golden on all sides. Lower the heat and cook until soft in the center, about 15 minutes more.

When the potatoes are cooked, add the shallot and stir to mix. Season the potatoes well with salt and pepper, sprinkle with parsley, and serve immediately.

Reprinted with permission from "Fat: An Appreciation of a Misunderstood Ingredient, with Recipes" by Jennifer McLagan, copyright 2008. Published by Ten Speed Press, a division of Random House.

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