Save yourself the trouble of trying to arrange the interior of your Thanksgiving oven like a game of Tetris and make these melt-in-your-mouth spuds on the stovetop.
1 In a large nonstick skillet, stir together stock, lemon juice and oil (if using duck fat, fat will liquefy once heated). Add potatoes to pan; season generously with salt and pepper and bring to a simmer over medium heat.
2 Reduce to low and cover with foil (or a lid if you have one) and leave undisturbed for 10 minutes. Give the potatoes a stir, cover again, and leave for another 10 minutes. Remove foil.
3 Increase heat to medium-low, add garlic and sage to pan and give it all a stir. Cook an additional 20 minutes, stirring 3 or 4 times, or until potatoes and garlic are very tender and golden. Check for seasoning and add more salt and pepper if necessary.
Recipe from: St. Onge, Christopher. "Stovetop Fingerling Potato Confit." Food & Drink. Holiday 2015.