Sarladaise potatoes


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.
181,4064.3/5 for 23 ratings
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Last modified on: October 13th 2010

For 5 people, you will need:

Change to the quantities for: 5 people 10 people 15 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
35 min.50 min.1 hour 25 min.
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Step by step recipe


Stage 1 - 20 min.
Sarladaise potatoes : Photo of step #1
Peel 1 kg potatoes, cut into medium-sized pieces, rinse and dry.

Stage 2 - 30 min.
Sarladaise potatoes : Photo of step #2
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.
Sarladaise potatoes : Photo of step #3
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.
Sarladaise potatoes : Photo of step #4
Repeat this operation until potatoes are fried and browned all over.

Stage 5 - 5 min.
Sarladaise potatoes : Photo of step #5
Chop finely 2 cloves garlic, 4 sprigs parsley and 1 shallot.

Stage 6 - 3 min.
Sarladaise potatoes : Photo of step #6
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.
Sarladaise potatoes : Photo of step #7
Just before serving, add the mix of chopped herbs and stir well.

Stage 8
Sarladaise potatoes : Photo of step #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.

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 valueProteins CarbohydratesFats
1,327 Kcal or 5,556 Kj25 gr201 gr59 gr
66 %10 %19 %9 %
Per 100 g
Energetic valueProteins CarbohydratesFats
118 Kcal or 494 Kj2 gr18 gr5 gr
6 %1 %2 %1 %
Per person
Energetic valueProteins CarbohydratesFats
265 Kcal or 1,110 Kj5 gr40 gr12 gr
13 %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?

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Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Green bean purée, Endive and beer soup, Warm Leek and Potato Salad, Pan-baked hash brown (Hash-brown casserole), Potato gratin, ... All
ParsleyParsley: You can get more informations, or check-out other recipes which use it, for example: Chicken breasts in a potato crust, Breton coleslaw, Piedmont salad, Tomato meat balls, Ratatouille confite, ... All
Goose fatGoose fat: You can check-out other recipes which use it, like for example: Breton leek and mushroom tart, Rustic chicken and mushroom pie, Express sauerkraut, Seafood sauerkraut, Röstis, ... All
Garlic cloveGarlic clove: You can get more informations, or check-out other recipes which use it, for example: Fried eggs with tomatoes, Caesar salad, Rabbit terrine, Ratatouille, Rabbit civet, ... All

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