Slice the ends off of each potato and trim the skins off, about ⅛ inch on all sides, creating a rectangle shape.
At this point, make sure all of the potatoes are evenly sized, trimming as needed.
Slice the Potatoes:
Using a mandolin slicer with the guard, set to ⅛” thick, slice each potato.
Assemble:
Toss the potatoes into a bowl with duck fat, garlic, chive, and parsley.
Add a pinch of salt.
Using your hands, make sure both sides of each potato has been coated.
Bake:
Preheat the oven to 400 degrees F.
In an 8” round or square pan, assembled the potatoes, stacking as you would a row of fallen dominoes on their side. Allow the top of each to peak through before the next is placed in line. Each potato should have ⅛” exposed.
Repeat creating rows or a spiral if using a round pan until all the potatoes are nestled into place.
Spoon any remaining duck fat over the potatoes.
Sprinkle with salt.
Bake for 40 to 45 minutes, until the edges of the potatoes are golden and crispy and the centers are fork tender.
Remove from oven and cool 5 minutes.
Serve:
To serve, dish out portions with a serving spoon and sprinkle, if desired, additional parsley and chives on top for a pop of fresh color.
Notes
Where it won't significantly change the finished dish, this one is best roasted in a shallow pan. That way you aren't stacking the potatoes to tall while arranging them and making dishing them out easier. I used a shallow heavy-duty pie dish, but a small baking pan or tart tray would work great too.