Yukon Gold Potatoes in Duck Fat

As I mentioned in yesterday's post, these are good, but did not pair well with the pork tenderloin seasonings.  I would still make these again, though I think it would be with something that doesn't have much of its own seasoning already--the garlic in these is quite present.  I would also like to make them with the regular (curly) parsley called for in the recipe; I only had flat parsley on hand, so I looked up the substitution suggestion and went with cutting the amount in half.  I think it worked well this way, but again, I want to make it correctly.  I won't assign a rating until I do :)

https://www.epicurious.com/recipes/food/views/potatoes-cooked-in-duck-fat-em-pommes-de-terre-sarladaise-em-352860

Ingredients:

1 1/2 lbs. Yukon Gold potatoes, peeled and sliced 1/4" thick, placed in water
3 T. rendered duck fat
3/4 tsp. salt
1/2 c. curly parsley leaves, packed (use half as much if using flat instead)
2 garlic cloves, finely chopped

Instructions:

1. Drain water off of potatoes, then cover with water again.  Drain and repeat until water draining off is clear.  Spread out on a kitchen towel (or paper) and pat very dry.

2. In a 12" non-stick skillet, heat the duck fat over medium heat.  Add potatoes and salt to pan, stir and turn to coat.  Reduce heat to medium-low and cook, turning occasionally, until starting to get golden and potatoes are tender (around 25 min).

3. Meanwhile, finely chop the parsley leaves.  Stir in parsley, along with garlic, a few minutes before potatoes are done.  Remove from heat, serve up and enjoy!