After the television program Carnets de Julie en Périgord that was broadcasted on the 27th of octobre, here is one of the recipes shown on the show :
Ingredients (for 4 people) :
1 kg of hard skin potatoes
4 to 5 tbsp of goose or duck fat
1/2 clove of garlic
Peel and cut the potatoes in thin round slices (about 5mm). Season to taste, and then cook the potatoes in a large non-stick frying pan with the fat, cook for about 10 minutes on a medium heat without letting the potatoes brown.
If you wish to prepare the potatoes in advance put the dish aside at this point and do the next step when you are ready to serve.
Turn the heat up, cover the frying pan and cook for another 15 minutes. The potatoes should be golden brown and all stuck together. Chop the garlic and the parsley leaves together to make a persillade. Add the persillade to the potatoes before serving.
Roger advises you to cover the potatoes in order for them to stick together and it will make the potatoes golden brown on the outside and fluffy on the inside.
Roger adds the persillade without cooking it but it you prefer you can also add the persillade 1 or 2 minutes before taking the potatoes off the heat.
Use the fat from a duck confit or melt the fat from a duck breast.