Sarlat Potatoes Pommes De Terre Sarladaises Recipe

Name: Sarlat Potatoes Pommes De Terre Sarladaises
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 2 lbs Yukon Gold potatoes, peeled and 1/4-inch thick slices; 1/2 cup goose fat (or duck fat/vegetable oil); Salt and freshly ground black pepper to taste; Pepper; Cepe Mushrooms; Garlic Cloves; Fresh Parsley

Experience the authentic taste of the Dordogne region in France with this irresistible recipe for Sarladaise Potatoes! These crispy, golden-brown potatoes are a culinary delight, simply bursting with flavor. Traditionally cooked in goose fat, they're infused with the aromatic punch of garlic and parsley, and optionally enhanced with earthy cèpes mushrooms. Perfect as a side dish for roasts, duck, chicken, omelets, or any meal you desire! This easy-to-follow recipe brings a taste of French countryside cooking to your kitchen.

Prep Time 20 mins

Cook Time 60 mins

Calories 145.3 kcal

Protein 8g

Rating 4.5 (2 Reviews)

Sarlat Potatoes Pommes De Terre Sarladaises

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sarlat Potatoes Pommes De Terre Sarladaises

2 lbs Yukon Gold potatoes, peeled and 1/4-inch thick slices
1/2 cup goose fat (or duck fat/vegetable oil)
Salt and freshly ground black pepper to taste
Pepper
Cepe Mushrooms
Garlic Cloves
Fresh Parsley

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How to Make Sarlat Potatoes Pommes De Terre Sarladaises

Peel the 2 lbs of Yukon Gold potatoes and slice them into 1/4-inch thick rounds.
Rinse the potato slices thoroughly and pat them completely dry with a clean kitchen towel.
Heat 1/2 cup of goose fat (or substitute with duck fat or vegetable oil) in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Once the fat is hot, add the potatoes in a single layer. If necessary, cook in batches to avoid overcrowding.
Cover the pot and reduce the heat to low. Cook for 30 minutes, undisturbed.
While the potatoes are cooking, mince the 4 cloves of garlic and chop 1/4 cup of fresh parsley.
After 30 minutes, gently turn the potatoes using a long-handled spoon, ensuring the crispy bottom pieces move to the top.
Add more goose fat if needed to ensure the potatoes are well-coated.
Add the minced garlic, salt, and pepper to the pot. If using, add the halved cèpes mushrooms.
Cover and cook for another 10 minutes.
Increase the heat to medium-high, uncovering the pot, to brown the potatoes further. This should take around 5-7 minutes, stirring occasionally.
Stir in the chopped parsley.
Gently toss the potatoes one last time to ensure even distribution of parsley and browning.
Transfer the golden-brown Sarladaise potatoes to a serving platter and serve immediately. Enjoy!