Restaurants serve these potatoes, ever so elegantly, often cooked in moulds to single-serve perfection. But cooked for the family in a farmhouse manner, their rustic look and honest taste are far more inviting and seconds will almost always be requested. For the authentic version, forget the bacon, parsley and garlic and add diced truffles to season.

Ingredients

• 1 kilogram waxy potatoes, peeled and cut into ½ cm slices
• 100 grams duck fat
• 2-3 rashers thick-cut bacon, diced (optional)
• parsley and fresh minced garlic to serve

Method

1. In a wide frying-pan, heat the duck fat, and when hot add the potatoes. They should brown in the duck fat and as they do, lower the temperature and keep turning them regularly.
2. If wished when half cooked, add bacon, one that has been smoked will have a better flavour, and continue to cook.
3. Once tender, the potatoes will be a mix of whole slices and broken pieces, season with parsley and stir through some minced fresh garlic just before serving.