Calfs Liver with Parsley Garlic and Fried Potatoes Foie de Veau en Persillade avec Pommes de Terre

Ingredients

• 1 russet potato, peeled, cut into 1/8′”-thick batons, and soaked in water
• 2 tbsp. grapeseed oil
• 6 tbsp. unsalted butter
• 2 cloves garlic (1 smashed and 1 minced)
• Kosher salt and freshly ground black pepper, to taste
• 4 slices bacon, roughly chopped
• 2 lb. veal or beef liver, trimmed
• 1⁄2 cup flour
• 1⁄4 cup clarified butter
• 1 tbsp. fresh lemon juice
• 1⁄2 cup minced flat-leaf parsley
• Fleur de sel, to taste

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