Sarlat Potatoes | Pommes de Terres Sarladaises

Written by on November 13, 2013 in Main Courses

potato-sarladaise

If you go anywhere in the Dordogne area of southern France you can be sure that you will be served this fabulous potato dish as an accompaniment to meat dishes and salads. Hearty, wholesome and absolutely scrumptious. Sarlat potatoes or pomme de terres Sarladaises is easy for you to make at home and recreate a fabulous authentic French taste in about 30 minutes.

For 4 People

About 1 kg potatoes (the kind that are firm are best and you can adjust the proportions according to how hungry your guests are!)
3 tablespoons duck or goose fat
3-4 cloves Garlic
Tablespoon of fresh chopped Parsley
Salt and pepper to season

Method

Peel the potatoes and wash them well, then dry them thoroughly on a tea cloth (it’s really important to make sure they’re not wet). Then cut them into narrow slices – like thick coins.

In a big frying pan, melt most of the duck or goose fat on a gentle heat.  Add the potato slices and sear them for a couple of minutes, then let them cook for about 10 minutes, stirring from time to time.

When they start to look golden all over, lightly season them and add the remaining duck or goose fat and the crushed garlic (you can use more or less as you prefer).

Cover the pan and let the potatoes sweat on a very low heat for a further 10-15 minutes turning them with the wooden spatula from time to time. You need to make sure the potatoes are soft but not puréed so stir them gently and prick with a fork or knife to make sure they’re cooked right through.

Add the parsley and turn off the heat, leave the pot covered for a further 5 minutes and then serve.

Smells delicious, tastes divine!

Bon appétit…

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