Step by step recipe:
Peel 1 kg potatoes, cut into medium-sized pieces, rinse and dry.
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.
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.
Repeat this operation until potatoes are fried and browned all over.
If you are greedy like me, scatter a few slices of foie gras in the pan (to your liking) and stir to melt.
Just before serving, add the mix of chopped herbs and stir well.
Serve on its own (it's quite filling), or to accompany a meat dish for example.
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.
Last modified on: October 13th 2010