Sarladaise potatoes

A recipe from cooking-ez.com

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: 1,090 grams

Times:

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

Step by step recipe

1	Peel 1 kg potatoes, cut into medium-sized pieces, rinse and dry.
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.
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.
4	Repeat this operation until potatoes are fried and browned all over.
5	Chop finely 2 cloves garlic, 4 sprigs parsley and 1 shallot.
6	If you are greedy like me, scatter a few slices of foie gras in the pan (to your liking) and stir to melt.
7	Just before serving, add the mix of chopped herbs and stir well.
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.

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