Peel the potatoes and slice them very thinly, about 3mm thick, using a mandoline or sharp knife. Do not rinse the slices as the starch helps them crisp up.

In a small bowl, combine the soft goat cheese, chives, tarragon, olive oil, and lemon zest. Season with a pinch of salt and pepper, mix until smooth, and set aside at room temperature.

Melt the duck fat in a large non-stick or cast iron skillet over medium heat.

Add the potato slices to the pan, gently tossing to coat them evenly in the duck fat. Spread them into an even layer.

Cook over medium-low heat for 15 minutes without stirring, allowing the bottom layer to become golden and crispy.

Gently turn sections of the potatoes with a spatula, scatter the sliced garlic throughout, and continue cooking for another 20-25 minutes, turning occasionally, until all potatoes are golden, crispy on the edges, and tender inside.

During the final 5 minutes of cooking, sprinkle the chopped parsley over the potatoes and gently fold through.

Season generously with flaky sea salt and freshly ground black pepper.

Transfer the pommes sarladaises to a warm serving dish and top with generous spoonfuls of the herbed goat cheese.

Serve immediately while hot, allowing the goat cheese to slightly soften over the warm potatoes.