Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
Servings:
2
Ingredients
Directions
Melt duck fat in a large skillet over medium-high heat until shimmering, about 1 minute. Add potatoes; cook, stirring minimally, until potatoes are golden brown, 5 to 10 minutes. Drain excess fat.
Combine parsley, salt, and white pepper in a bowl; toss over cooked potatoes to coat evenly.
Cook's Notes:
If you are a fan of white pepper, you can increase the amount to 1/2 teaspoon, which is the amount we use when we cook this dish. I dropped it down for the sake of this recipe since not everyone is as big of a fan as we are of the ingredient.
Feel free to use bacon fat instead of duck fat; you can also substitute olive oil for duck fat to make this dish vegetarian.
Nutrition Facts (per serving)
| 98 | Calories |
| 7g | Fat |
| 9g | Carbs |
| 1g | Protein |
