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.
239 K 4.3/5 (27 reviews)
1 hour 25 min.
Easy
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 : $1.60
- Per person : $0.35
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: Kale and potato soup, Potato purée , How to cook potato grenaille , Mushroom velouté, Mini Mont d'Or fondue with "spuds in blankets", ... See them all 79
Parsley
Like these other recipes: Beetroot and black radish salad, Green parsley sauce, Glazed mushrooms with plain rice, Fish "à la Bordelaise", Crispy rolls with chicken and leek, ... See them all 158
Goose fat
Like these other recipes: Seafood sauerkraut, Röstis, Chicken breasts with tarragon, Chicken pie, Breton leek and mushroom tart, ... See them all 15
Garlic clove
Like these other recipes: Paella, Paté en croute (terrine in a pie crust), Gratin with Parmesan flavours, Pâté de campagne, Rabbit terrine, ... See them all 86
Other recipes you may also like
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.July 7th 20111.04 M4.5 7 min.
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).August 2nd 2019278 K4.4 3 hours 15 min.
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.June 13th 2024423 K4.3 20 min.
Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture.February 2nd 2020324 K3.8 15 min.
Quiche Bretonne
This quiche from Brittany has a puff-pastry base topped with an assortment of fish and shellfish with a classic quiche filling. After baking in a hot oven, the crusty pastry is a great foil for the moist filling with all its seafood flavours.April 17th 202259 K 1 hour 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.