From the Dordogne Valley Classic French Garlic Potatoes Pommes de Terre Sarladaises

Peel the potatoes, slice them into thin rounds (about 3mm thick), rinse them in cold water, and then pat them thoroughly dry with a kitchen towel to remove excess starch.

In a large, heavy-bottomed frying pan or skillet, melt 3 tablespoons of the duck fat over a medium-high heat.

Carefully add the potato slices in a single layer (work in batches if necessary) and cook for 15-20 minutes, turning occasionally, until they are golden brown, crisp, and tender.

Reduce the heat, add the remaining tablespoon of duck fat and the sliced garlic. Cook for 2-3 minutes until the garlic is fragrant but not browned. Stir in the chopped parsley, season generously with salt and pepper, and serve immediately.