Tip : Duck fat may be found in many grocery stores in the refrigerator section
Ingredients
- 4 medium white or red skinned potatoes peeled and cut into 1" cubes
- 1 large parsnip peeled and cut into portions about the size of the potatoes.
- 2-3 tbsp duck fat
- kosher salt
- 3-4 sprigs fresh parsey chopped
Instructions
- Heat 2-3 tbsp duck fat in a medium skillet over medium high heat.
- Peel and dice 4 medium white or red skinned potatoes and 1 large parsnip and add to duck fat. Toss to combine.
- Season with kosher salt , reduce heat to medium and cover with a lid and cook for about 10 minutes, or until the potatoes begin to soften and can be pierced with the tip of a sharp knife.
- Remove lid, increase heat to medium high a cook until the potatoes and parsnips get a nice golden color, about 5-10 minutes. Try to not move the potatoes more than once so that they have a chance to brown.
- Sprinkle with chopped parsely and serve.