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This is the potato galette I learned to make from Danie Dubois so many years ago. She serves it often and always with roasted goose or pork – it makes a fine first course, or an accompaniment.

6 cloves garlic, green germ removed

1 cup flat-leaf parsley leaves, loosely packed (about 20g)

5 tbs (2¹/₂ oz/75g) fat such as lard, goose or duck fat

3¹/₂ lb (1.75kg) waxy potatoes, peeled

Sea salt and freshly ground black pepper

1. Finely chop the garlic with the parsley and transfer it to a small bowl. Add 3 tablespoons of the fat and mix thoroughly, to make a sort of paste. You may make this ahead of time and refrigerate it, covered.

2. Melt the remaining 2 tablespoons of fat in a large, nonstick skillet with sides that are about 3 inches (7¹/₂cm) high. You will need to slice the potatoes paper-thin for this dish and the best way to do that is to use a vegetable peeler. ‘Peel’ (or slice) the potatoes right into the hot fat, stirring them occasionally so they don’t stick and seasoning them regularly with salt and pepper as you add them to the pan. It will take about 20 minutes to slice all of the potatoes into the pan, and they will cook evenly as long as you remember to stir them from time to time. They will stick together somewhat, so gendy break them apart as you stir.

3. When all of the potatoes are sliced into the pan, season them one more time with salt and pepper and stir so they are all coated with fat. Add the garlic and parsley mixture and stir so that it melts evenly throughout the potatoes, then cook until the potatoes are deep golden on the underside, a generous 10 minutes.

4. Carefully invert the potato galette onto a large plate and slide it back into the pan, golden side up, and cook until the underside is deep golden, about 15 minutes. To serve, place a serving plate on top of the pan and invert so the galette falls onto the plate. Garnish with flat-leaf parsley leaves if desired, and serve.

Serves 6 to 8