This French bistro favorite is wonderful. Traditionally made with goose or duck fat, if those are unavailable It’s very good with butter.

Ingredients:

1 1/2-2 lbs of Gold Potatoes, sliced 1/4 inch think. I leave the skins on for extra flavor. 
3 Tbsp Goose, Duck fat or Butter
2 Tbsp Water
4 cloves of Garlic, peeled and sliced very thin. 
1-2 tsp Sea Salt 
Freshly ground Black Pepper
Fresh Parsley, loosely chopped 

Preparation:

In your largest lidded sauté pan, melt your fat/butter on medium/high heat. Gently lay your potatoes into the pan in one layer. Allow them to begin to brown, add your water and put on the lid. 

Leave it for 20 minutes, then gently turn over each slice and add your garlic, salt and black pepper. Put the lid back on for an additional 20 minutes. Then remove the lid and increase the heat for a further 5 minutes to finish browning. Add the parsley and serve.