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5 minutes
10 minutes
15 minutes
- 1 tablespoon duck fat
- 3 unpeeled red potatoes, diced
- 1 teaspoon dried parsley
- 0.5 teaspoon salt
- 0.25 teaspoon ground white pepper
- Heat duck fat in a large skillet until shimmering. Add potatoes and cook until golden brown with minimal stirring, about 5 to 10 minutes. Remove excess fat.
- Mix fresh parsley, salt, and white pepper in a bowl, then sprinkle over warm cooked potatoes for a flavorful finishing touch.
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