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.
188K 23 4.3
Last modified on: October 13th 2010
Keywords for this recipe:PotatoesFriedGoose fatFoie grasFor 5 people, you will need:
30 g 
1 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 35 min. | 50 min. | 1 hour 25 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - 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.
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.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,327 Kcal or 5,556 Kj | 25 gr | 201 gr | 59 gr |
| 66 % | 10 % | 19 % | 9 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 118 Kcal or 494 Kj | 2 gr | 18 gr | 5 gr |
| 6 % | 1 % | 2 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 265 Kcal or 1,110 Kj | 5 gr | 40 gr | 12 gr |
| 13 % | 2 % | 4 % | 2 % |
How much will it cost?
- For 5 people : 2.51 €
- Per person : 0.50 €
Note : These prices are only approximate.
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: Morteau sausage, Maroilles cheese quiche, Piedmont salad, Roast in the bag pork with fondant vegetables., Potato purée , ... All |
 | Parsley: You can get more informations, or check-out other recipes which use it, for example: Sauce Normande (for fish), Spicy mustard cauliflower cheese, Lumberjack turnovers, Valay salad, Escalope of veal in a cream sauce, ... All |
 | Goose fat: You can check-out other recipes which use it, like for example: Chicken pie, Breton leek and mushroom tart, Chicken breasts with tarragon, Rustic chicken and mushroom pie, Seafood sauerkraut, ... All |
 | Garlic clove: You can get more informations, or check-out other recipes which use it, for example: Red rice pannequets, Preserved tomatoes, Meatballs, Pea risotto "mantecare", Hummus, ... All |
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