Step 1

Make sure your read the cooking notes (above) before you start.

Step 2

Step 1 - Prepare a large bowl of water with the juice of ½ a lemon (you can also place the ½ lemon in the bowl). Peel the potatoes and place them in the lemony water as you go, so they don’t brown/oxidize. Slice the potatoes into 1/5-inch (about 5mm) slices, by hand or using a mandolin. Rinse the potato coins in a colander and pat-dry very thoroughly (using a kitchen towel or paper towel).

Step 3

Step 2 -Place 2 tablespoons of duck fat in a skillet and heat up over medium heat. Add the potatoes, salt and pepper and toss to coat. Cover the skillet with a lid or foil, and cook for about 10 minutes, until the potatoes are lightly softened.

Step 4

Step 3 -Remove the lid/foil and turn up the heat to medium-high. Add the garlic, parsley and 2 remaining tablespoons of duck fat. Toss to coat and continue cooking the potatoes for about 5 minutes without disturbing, so they brown underneath. You can adjust the temperature (higher/lower) if the potatoes don’t brown enough or start to burn. Using a spatula, gently flip the potatoes and continue cooking without disturbing until browned on the other side.

Step 5

Step 4 -You can continue cooking 5 to 10 more minutes, flipping the potatoes occasionally, until they are browned and crisp to your liking. Serve immediately.