Ingredients

• 1/3 cup finely chopped fresh flat-leaf parsley
• 1 teaspoon finely chopped fresh lemon zest
• 3 cloves garlic, finely chopped
• Kosher salt and freshly ground black pepper
• 1/4 cup duck fat
• 2 pounds baby new potatoes, par-cooked in salted water andcut into 1/4-inch-thick slices

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Instructions

1. Combine the parsley, lemon zest and garlic in a small bowl and season with salt and pepper.
2. Heat the duck fat in a large nonstick or cast-iron pan over medium-high heat. Add the potatoes and cook until golden brown on both sides and just tender. Season with salt and pepper and sprinkle the potatoes with the herb mixture. Serve.