3 to 4 quarts duck fat
1 russet potato, cut into 1/4-inch sticks
2 cloves garlic, thinly sliced
4 sprigs rosemary, leaves removed (reserve woody stems for kebabs)
1 cup freshly grated fresh Parmesan cheese
Sea salt
1 cup Greek yogurt
Zest and juice of 2 lemons
3 heads roasted garlic, cloves removed*
Kosher salt and freshly ground black pepper
For roasted garlic, cover in foil and roast for 45 minutes to 1 hour at 325 degrees F.
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