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Sarladaise potatoes

Name: Sarladaise potatoes
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 5 people
Cuisine: French
Ingredients: 1 kg potatoes; 3 tablespoons goose fat; 30 g Foie gras; 2 cloves garlic; 4 sprigs parsley; 1 shallot; Salt; Pepper

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.

265 K 4.3/5 (27 reviews)547517

Duration

1 hour 25 min.

Difficulty

Easy

Last modified on: October 22^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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 for this recipe

Preparation

35 min.

Cooking

50 min.

All in all

1 hour 25 min.

Preparation 35 min.

Cooking 50 min.

When should you start or finish this recipe?

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.

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.

Stage 4 - ⌛ 20 min.

Repeat this operation until potatoes are fried and browned all over.

Stage 5 - ⌛ 5 min.

Chop finely 2 cloves garlic, 4 sprigs parsley and 1 shallot.

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.

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	3 g RDI=6 %	19 g RDI=7 %	10 g RDI=14 %	128 kcal RDI=6 %	540 kJ RDI=6 %
Per person	7 g RDI=12 %	41 g RDI=16 %	21 g RDI=30 %	279 kcal RDI=14 %	1,172 kJ RDI=14 %
Whole recipe	39 g RDI=61 %	206 g RDI=78 %	109 g RDI=150 %	1,399 kcal RDI=70 %	5,861 kJ RDI=70 %