Epic is right.. for good reason! Nothing beats potatoes cooked in duck fat and Whole Foods sells it by the jar in the cooking oils section.
Slice the potatoes as thin as possible ( a mandolin or food processor helps) and keep in cold water until ready to use.
Dry thoroughly between layers of paper towels and get batches ready. Heat the duck fat until a drop of water will sizzle when dropped into it. Make sure to use your heaviest and deepest pan and keep the lid handy, in case of a flash. Le Creuset weight is good if possible.
Cook the potatoes in small batches in the duck fat and get them to a light brown stage. Drain on a paper towel coated platter in a warm oven and season to taste with salt and pepper.
The absolute best potatoes other than your mother’s ! Epic!