Name: Crispy Potato Cake with Garlic and Parsley
Yield: Makes 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 1/4" thick; Kosher salt, freshly ground pepper; 6 tablespoons duck fat or unsalted butter; 1/2 cup fresh flat-leaf parsley leaves; An 8"-diameter cake pan

A decadent side that goes with almost everything—even breakfast.

Recipe notes