Preheat oven to 350 ̊F.

Heat a large sauté pan lightly coated with duck fat over medium heat. 

 Add the potatoes to cover the bottom of the pan, but not stacked. Cook the potatoes in batches until they are golden brown and crispy on both sides. Sprinkle each batch with chopped rosemary and a bit of garlic.

 Transfer the browned potatoes to a casserole. Pour the chicken stock over the potatoes and roast in the oven until the potatoes are cooked through but still hold their shape.

Sprinkle the potatoes with lemon and orange zest, sea salt and chopped parsley before serving.    

Recipe published in JOY of KOSHER with Jamie Geller Magazine Pesach 2013 SUBSCRIBE NOW