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Sarladaise potatoes

Sarladaise potatoes
Potatoes fried in a little goose fat, with a mixture of chopped parsley, garlic and shallot added just before serving. Greedy folks (like me) melt a few thin slices of foie gras over the top.
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For 5 people, you will need:



Nutritional information:

Whole recipe
Calories
1441
72%
Proteins
25g
10%
Carbohydrates
201g
19%
Fats
60g
9%
 Per 100 g 
Calories
129
6%
Proteins
2g
1%
Carbohydrates
18g
2%
Fats
5g
1%
 Per person 
Calories
288
14%
Proteins
5g
2%
Carbohydrates
40g
4%
Fats
11g
2%
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  • Recipe seen 108,134 times
Rating
  • Already noted 3 times
  • Average note : 1.7/3






% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).


Times:

Preparation : 35 min.
Cooking : 50 min.
Start to finish : 1 hour 25 min.
Preservation : Several days in the fridge, covered by a plastic film.


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How much will it cost?

 For 5 people : 2.48 €
 Per person  : 0.50 €

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 Note : These prices are only approximate. Read more...



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Next message on 2015-01-11

Step by step recipe:


1
Peel 1 kg potatoes, cut into medium-sized pieces, rinse and dry.
Sarladaise potatoes : Photo of step #1
2
Melt 3 tablespoons goose fat in a non-stick pan over medium heat, then tip in the potatoes. Stir to coat with melted fat. Do not salt.

Cover, turn down heat and leave to cook 30 minutes.
Sarladaise potatoes : Photo of step #2
3
After this time, salt and pepper, then shake or stir to bring potatoes that are already fried up to the top.

It's better to not use a spoon or spatula to avoid breaking the potatoes, but if you use one, do it gently.

Leave to cook another 5 minutes.
Sarladaise potatoes : Photo of step #3
4
Repeat this operation until potatoes are fried and browned all over.
Sarladaise potatoes : Photo of step #4
5
Chop finely 2 cloves garlic, 4 sprigs parsley and 1 shallot.
Sarladaise potatoes : Photo of step #5
6
If you are greedy like me, scatter a few slices of foie gras in the pan (to your liking) and stir to melt.
Sarladaise potatoes : Photo of step #6
7
Just before serving, add the mix of chopped herbs and stir well.
Sarladaise potatoes : Photo of step #7
8
Serve on its own (it's quite filling), or to accompany a meat dish for example.
Sarladaise potatoes : Photo of step #8

Remarks:

For the perfect dish, use duck fat saved from cooking home made terrine of foie gras.

As usual with traditional regional recipes, I do not claim that this is "THE" recipe for Sarladaise potatoes, just that it's "ONE", my own version.

And to drink?

A red wine with plenty of tannin, such as a Bergerac or Cahors.

Source:

Home made.

Last modified on: October 13th 2010

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Home-made terrine of foie grasFruit coulis (fruit purée)Ramekins of duchess potatoesPoaching syrupSautéd broccoli with hamClarified butterReal custard sauce (crème anglaise)Blackcurrant liqueur
Nota: Rollover photos with your mouse to see recipe title.

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