Name: Crispy Potato Cake with Garlic and Parsley
Yield: 8 Servings
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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This crispy potato cake is a decadent side that goes with almost everything—especially breakfast.

Recipe notes