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.
159,9364.6/5 for 19 ratings
Last modified on: October 13th 2010
For 5 people, you will need:
2 tablespoons 
1 
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, covered by a plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 35 min. | 50 min. | 1 hour 25 min. |
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?
Step by step recipe
Stage 1 - 20 min.
Peel 4 cups + 3 tablespoons 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.
Nutritional information
How much will it cost?
- For 5 people : 2.51 €
- Per person : 0.50 €
And to drink?: A red wine with plenty of tannin, such as a Bergerac or Cahors.
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: Alsatian-style salad, Cauliflower "moelleux" in ramekins, Fillets of sole Dieppoise, Potato wallets, Purée of Jerusalem artichokes with foie gras, ... All |
 | Parsley: You can get more informations, or check-out other recipes which use it, for example: Bouquet garni, Larded pork tenderloin, Gisèle's Pasties, Red rice pannequets, Mackerel rillettes, ... All |
 | Goose fat: You can check-out other recipes which use it, like for example: Chicken breasts with tarragon, Röstis, Chicken with rice and leeks, Icelandic-style fish and vegetable pie, Sausage mushroom and cheese crumble, ... All |
 | Garlic clove: You can get more informations, or check-out other recipes which use it, for example: Comtoise stuffed tomatoes, Home-made doner kebab, Algerian brik rolls, Celeriac and mushroom gratin, Potato tortilla (Spanish omelette), ... All |
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