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

Looking for some French dishes to serve with your potatoes?

Beef Bourguignon, Classic French Beef Stew with Red Wine

Coq au Vin: A Bistro Favorite Made Simple

Perfect Beef Short Ribs: A Comfort Food Recipe

Delicious French Chicken Fricassee: A Simplified Recipe

Simple Roasted Chicken Recipe: A French Classic

Classic French Sole Recipe: A Culinary Journey

Traditional Bouillabaisse-French Seafood Stew, Step by Step.

And of course, My Favorite Recipes

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.