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.
240 K 4.3/5 (27 reviews)
1 hour 25 min.
Easy
15 people
8 IngredientsLast modified on: October 13th 2010
3 litres 
9 tablespoons goose fat
90 ml 
6 
12 sprigs 
3 
Times for this recipe
Preparation: 35 min.
Cooking: 50 min.
All in all: 1 hour 25 min.
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Step by step recipe
Stage 1 - 20 min.
Peel 3 litres potatoes, cut into medium-sized pieces, rinse and dry.
Stage 2 - 30 min.
Melt 9 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 | 120 RDI=50 % | 620 RDI=60 % | 340 RDI=50 % | 4,310 RDI=220 % | 18,050 RDI: 220 % |
| 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 15 people : 4.50 €
- Per person : 0.30 €
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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: Pan-fried potatoes, Boeuf (beef) bourguignon, Truffade original, Melting Epoisses on toast , Cauliflower "moelleux" in ramekins, ... See them all 79
Parsley
Like these other recipes: Cauliflower tabouleh, Bistro-style beetroot salad, Winter cauliflower tabbouleh, Green parsley sauce, Small green vegetables in Mornay sauce, ... See them all 158
Goose fat
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Garlic clove
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