Pan-Roasted Red Potatoes

Ingredients

• tablespoon duck fat
• unpeeled red potatoes, diced
• teaspoon dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper

Instructions

1. 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.
2. Combine parsley, salt, and white pepper in a bowl; toss over cooked potatoes to coat evenly.

Tips

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.