Garlic-parsley fried potatoes (Pommes sarladaises)

1. Peel the potatoes and slice them into not-too-thin rounds (about 4-5 mm), then pat dry on a tea towel.

2. Heat the duck fat in a large pan.

3. Put the potato rounds into the fat in a single layer, salt them and fry over medium heat until golden and crisp, turning occasionally.

4. Towards the end of cooking, add the finely chopped garlic and fry together for a few minutes (taking care not to burn the garlic).

5. Season with salt and pepper and scatter with plenty of chopped parsley.

6. Serve hot and crisp.

Tip: Pommes sarladaises is a classic of the Périgord – its secret is duck fat, which gives an inimitable flavour and crispness. Always add the garlic at the end so it stays fragrant and does not turn bitter.