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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.

162,1254.4/5 for 20 ratings

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Last modified on: October 13^th 2010

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: 1,120 grams

Change those ingredients for: 5 people 10 people 15 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

Keeping: Several days in the fridge, covered by a plastic film.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,327 Kcal or 5,556 Kj	25 gr	201 gr	59 gr
66 %	10 %	19 %	9 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
118 Kcal or 494 Kj	2 gr	18 gr	5 gr
6 %	1 %	2 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
265 Kcal or 1,110 Kj	5 gr	40 gr	12 gr
13 %	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).

How much will it cost?

For 5 people : 2.51 €
Per person : 0.50 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Seafood sauerkraut, Potato and broccoli gratin, Big knife-cut chips (French fries) , Endive and beer soup, Home-made potato crisps , ... All
	Parsley: You can get more informations, or check-out other recipes which use it, for example: Cauliflower tabouleh, Country vegetable soup, Crab Cakes, Leeks in vinaigrette , White asparagus salad, ... All
	Goose fat: You can check-out other recipes which use it, like for example: Chicken breasts with tarragon, Röstis, Sausage mushroom and cheese crumble, Seafood sauerkraut, Express sauerkraut, ... All
	Garlic clove: You can get more informations, or check-out other recipes which use it, for example: Vegetable tartare, The total turnip, Vietnamese prawns, Rabbit terrine, Ramekins of duchess potatoes, ... All

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