Potatoes Salardaises

1. Rehydrate the dried mushrooms in boiling water on slow fire for 20 minutes. Reserve on side when ready.

2. Peel the potatoes and slice thinly. Mince the garlic cloves.

3. Heat a frying pan with the duck or goose fat. Add the potatoes and cook on medium fire for 10 minutes, tossing frequently with a wooden spoon to make sure they are all covered with fat.

4. Add the rehydrated mushrooms. Cover the pan and finish cooking for 15 minutes on high fire, so the potatoes are golden brown, soft inside and crispy outside.

5. Add freshly minced parsley and garlic cloves for 2 minutes, still tossing regularly. Season with salt and pepper and serve warm.