Crispy Potato Cake with Garlic and Parsley
Ingredients
- 4 tablespoons unsalted butter, divided, plus more for pan
- 6 garlic cloves, thinly sliced
- 3 pounds small Yukon Gold potatoes, peeled, sliced ¼” thick
- Kosher salt and freshly ground black pepper
- 6 tablespoons duck fat or unsalted butter
- ½ cup fresh flat-leaf parsley leaves
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