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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For5 people 10 people 15 people

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For 5 people, you will need:

1 kg potatoes
3 tablespoons goose fat
30 g Foie gras (optional)
2 garlic cloves
4 sprigs parsley
1 shallot
salt
pepper

Nutritional information:

Whole recipe

Calories

1441

72%

Proteins

25g

10%

Carbohydrates

201g

19%

Fats

60g

Per 100 g

Calories

129

Proteins

Carbohydrates

18g

Fats

Per person

Calories

288

14%

Proteins

Carbohydrates

40g

Fats

11g

% 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 : 3.28 $AU
Per person : 0.66 $AU

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

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.
Chop finely 2 garlic cloves, 4 sprigs parsley and 1 shallot.
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.

Source:

Home made.

Last modified on: October 13^th 2010

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