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.
257 K 4.3/5 (27 reviews)
1 hour 25 min.
Easy
1.50 €
5 people
8 IngredientsLast modified on: October 13th 2010
1 kg 
3 tablespoons goose fat
30 g 
2 
4 sprigs 
1 
Times for this recipe
Preparation: 35 min.
Cooking: 50 min.
All in all: 1 hour 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 20 min.
Peel 1 kg potatoes, cut into medium-sized pieces, rinse and dry.
Stage 2 - ⌛ 30 min.
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.
Cover, turn down heat and leave to cook 30 minutes.
Stage 3 - ⌛ 5 min.
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.
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.
Stage 4 - ⌛ 20 min.
Repeat this operation until potatoes are fried and browned all over.
Stage 5 - ⌛ 5 min.
Stage 6 - ⌛ 3 min.
If you are greedy like me, scatter a few slices of foie gras in the pan (to your liking) and stir to melt.
Stage 7 - ⌛ 2 min.
Just before serving, add the mix of chopped herbs and stir well.
Stage 8
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.
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.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=20 % | 210 RDI=20 % | 110 RDI=20 % | 1,440 RDI=70 % | 6,020 RDI: 70 % |
| Per 100 g | 3 RDI=1 % | 20 RDI=2 % | 10 RDI=2 % | 130 RDI=7 % | 550 RDI: 7 % |
| Per person | 7 RDI=3 % | 40 RDI=4 % | 20 RDI=3 % | 290 RDI=10 % | 1,200 RDI: 10 % |
How much will it cost?
- For 5 people : 1.50 €
- Per person : 0.30 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
Like these other recipes: Baked Camembert, Watercress soup, Pan-fried potatoes, Potato purée , Boulangère potatoes, ... See them all 88
Parsley
Like these other recipes: Fillet of salmon meunière, Gisèle's Pasties, Chicano burger, Polish-style beetroot salad, Warm cauliflower salad with two cheeses, ... See them all 164
Goose fat
Like these other recipes: Avengers' potatoes, Express sauerkraut, Foie gras cured in salt, Chicken with rice and leeks, Breton leek and mushroom tart, ... See them all 15
Garlic clove
Like these other recipes: Potato gratin with 3 cheeses, Vegetable stock, Auvergne gratin, Rabbit civet, Gisèle's Pasties, ... See them all 101
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017437 K3.5 15 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped. October 13th 2010242 K4.6 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017483 K4.2 2 hours 15 min.
Four quarters
It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter. February 21th 2011335 K3.7 1 hour 15 min.
Turnip and sesame puree (tahina) soup
For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina). February 29th 2012242 K4.3 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.