Pommes de Terre Sarladaises

• 4 tablespoons rendered goose fat or vegetable oil
• 10 russet or Yukon Gold potatoes (about 3 pounds), peeled and cut into 1/2-inch pieces
• Salt and freshly ground pepper to taste
• 4 cloves garlic, minced
• 1 cup chopped fresh flat-leaf parsley

1. Heat the goose fat or vegetable oil in a heavy frying pan or wok.
2. Add the potatoes, and saute, tossing frequently with a wooden spoon, until they start to brown and become golden about 25 minutes.
3. Sprinkle with salt and freshly ground pepper, the garlic, and the parsley.
4. Serve warm.

vegetable oil, russet, salt, garlic, parsley

Taken from www.epicurious.com/recipes/food/views/pommes-de-terre-sarladaises-374070 (may not work)