Instructions: Set potatoes in a medium size pot and cover with cold water so water is about 2 inches above potatoes. Liberally salt water so it tastes like the sea (1 tablespoon or so). Turn heat to high and bring to a boil. Continue cooking until potatoes are tender enough to eat but not so tender theyll fall apart. You should be able to pierce easily with a fork. Remove from heat, drain and when cool enough to handle, cut potatoes in half.

In a saute pan large enough to comfortably fit all potatoes, melt duck fat over medium-high heat. There should be a thin layer of fat in the pan. When fat is hot, add potatoes, cut side down. Cook until light golden brown, 4 minutes or so. Add garlic and thyme, allowing flavors to soak into fat, and cook another minute.

Toss potatoes in pan to coat with oil. Finally, add shallots and parsley; stir another 30 seconds. Remove from heat. Season with salt and pepper. Serve immediately.

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