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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.

160,5304.6/5 for 19 ratings

Last modified on: October 13^th 2010

For 5 people, you will need:

1 1 kg potatoes
2 3 tablespoons goose fat
3 30 g Foie gras (optional)
4 2 cloves garlic
5 4 sprigs parsley
6 1 shallot
7 salt
8 pepper
Total weight: 1,120 grams

Change those ingredients for: 5 people 10 people 15 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
35 min.	50 min.	1 hour 25 min.

Keeping: Several days in the fridge, covered by a plastic film.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

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.

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.

Stage 4 - 20 min.

Repeat this operation until potatoes are fried and browned all over.

Stage 5 - 5 min.

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

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,436 Kcal or 6,012 Kj	25 gr	201 gr	59 gr
72 %	10 %	19 %	9 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
128 Kcal or 536 Kj	2 gr	18 gr	5 gr
6 %	1 %	2 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
287 Kcal or 1,202 Kj	5 gr	40 gr	12 gr
14 %	2 %	4 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 5 people : 2.51 €
Per person : 0.50 €

Note : These prices are only approximate

Change currency:

And to drink?: A red wine with plenty of tannin, such as a Bergerac or Cahors.

Source

Home made.

More recipes?

This recipe uses (among others)

	Potatoes: You can get more informations, or check-out other recipes which use it, for example: How to cook potato grenaille , Endives "bonne femme", Valay salad, Seafood sauerkraut, Pan-fried potatoes, ... All
	Parsley: You can get more informations, or check-out other recipes which use it, for example: Chicken breasts in a potato crust, Springtime mixed salad, White asparagus salad, Paimpol salad, Avocado with Sautéed Prawns , ... All
	Goose fat: You can check-out other recipes which use it, like for example: Röstis, Röstis, Cassoulet, Breton leek and mushroom tart, Avengers' potatoes, ... All
	Garlic clove: You can get more informations, or check-out other recipes which use it, for example: Tomatoes Provençal, Feta and spinach brik pie, Hot tomato sauce, Little vegetable omelettes, Tzatziki, ... All

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