Val’s Potatoes with Duck Fat, Garlic and Parsley

Name: Val’s Potatoes with Duck Fat, Garlic and Parsley
Yield: Serves 4
Ingredients: 80 ml good dry white wine (eg Macon or white Burgundy); 1 kg potatoes (Maris Piper or King Edward); 2 handfuls of chopped fresh parsley; 150 g duck or goose fat; 2 teaspoons large-flaked sea salt; 5 large, good and hard garlic cloves, peeled and finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

What to Eat Now (Autumn & Winter)

By Valentine Warner

Published 2008

About

This is my favourite potato dish of all time, but it is rich, and should you be rushed into hospital clutching your chest, the simple fact that you decided to cook it is my disclaimer for any cardiac distress caused.

Ingredients

1 kg potatoes (Maris Piper or King Edward)
2 teaspoons large-flaked

Side dish
Gluten-free

Method

Peel and cut the potatoes into small cubes the size of board-game dice. Put the potatoes into a pan of cold water with the salt. Bring to the boil and simmer rapidly until the cubes are well cooked, but still holding their shape. Drain thoroughly.

Transfer the potatoes to an appropriately sized non-stick frying pan so that they are not too thinly spread out, but are evenly about 2.5cm h