These sliced potatoes were pan roasted in duck fat, but you can make an easier version with or without the duck fat. I challenge you to try cooking duck breast, saving the fat, and using it to make these (see last post)! Preheat your oven to 400. You start by peeling and dicing Yukon gold potatoes into small cubes (about half an inch); all pieces should be close to the same size for even cooking. Place on a baking sheet (use parchment paper to keep them from sticking) and pour on enough duck fat or olive oil (or a combination) to coat but not drench the potatoes. Season with salt and pepper and toss with your hands until all pieces are coated, and spread out so that no pieces are touching. Place in the oven until golden brown (watch the bottom if your oven does not conduct heat well–you might turn them once with a spatula during cooking). This will probably take fewer than 30 minutes, depending on your oven. C’est facile (easy)!