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.
160,3564.6/5 for 19 ratings
Grade this recipe:

Last modified on: October 13th 2010

For 5 people, you will need:

Change those ingredients 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.
Keeping: Several days in the fridge, covered by a plastic film.
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  • When will I finish if I start the recipe at a certain time?
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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.


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 valueProteins CarbohydratesFats
1,436 Kcal or 6,012 Kj25 gr201 gr59 gr
72 %10 %19 %9 %
Per 100 g
Energetic valueProteins CarbohydratesFats
128 Kcal or 536 Kj2 gr18 gr5 gr
6 %1 %2 %1 %
Per person
Energetic valueProteins CarbohydratesFats
287 Kcal or 1,202 Kj5 gr40 gr12 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).

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


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: Hotpot my grandmother's way , Winegrowers' sausage casserole, Pan-baked hash brown (Hash-brown casserole), Endives "bonne femme", Baked potoatoes with herb butter or cream , ... All
ParsleyParsley: You can get more informations, or check-out other recipes which use it, for example: Crunchy Cauliflower Salad with Lemon, Comtoise endive salad, Quick prawn curry, Beef Wellington, Turban of sole with langoustines, ... All
Goose fatGoose fat: You can check-out other recipes which use it, like for example: Röstis, Seafood sauerkraut, Avengers' potatoes, Sausage mushroom and cheese crumble, Breton leek and mushroom tart, ... All
Garlic cloveGarlic clove: You can get more informations, or check-out other recipes which use it, for example: Ratatouille, Vegetable stock, Late Winter Soup with Fresh Spinach, Fried eggs with tomatoes, Home-made doner kebab, ... All

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