| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/3 cup finely chopped fresh flat-leaf parsley
- 1 teaspoon finely chopped fresh lemon zest
- 3 cloves garlic, finely chopped
- Kosher salt and freshly ground black pepper
- 1/4 cup duck fat
- 2 pounds baby new potatoes, par-cooked in salted water andcut into 1/4-inch-thick slices
Instructions
- Combine the parsley, lemon zest and garlic in a small bowl and season with salt and pepper.
- Heat the duck fat in a large nonstick or cast-iron pan over medium-high heat. Add the potatoes and cook until golden brown on both sides and just tender. Season with salt and pepper and sprinkle the potatoes with the herb mixture. Serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 197 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 9 mg |
| Sodium | 385 mg |
Reviews
yuuummyyy
I didn’t have duck fat, so used bacon, and I’m allergic to lemon so used a little rice wine vinegar which I often substitute because of it’s light taste. I see I can order duck fat online, so will get it. The flavors were very good, parboiling the potatoes seemed to bring out their potato flavor more than just frying. Good, simple recipe.