Cooking-ez.com

1,016 easy and fully explained recipes, with 12,353 photos and 77 videos

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.

145,5604.6/5 for 19 ratings

Last modified on: October 13^th 2010

For 5 people, you will need:

1 1 litre potatoes
2 3 tablespoons goose fat
3 30 ml Foie gras (optional)
4 2 cloves garlic
5 4 sprigs parsley
6 1 shallot
7 salt
8 pepper

Change for:

Measures:

How long does it take?

Time required

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 litre 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.

Nutritional information

% 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 : 12.22 €
Per person : 2.44 €

Note : These prices are only approximate

Change currency:

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: Avengers' potatoes, Boeuf (beef) bourguignon, Pork roast with herbs, Late Winter Soup with Fresh Spinach, Purée of Jerusalem artichokes with foie gras, ... All
	Parsley: You can get more informations, or check-out other recipes which use it, for example: Tomato and cream cheese terrine, Mimosa eggs, Tomato tart, Quiche Bretonne, Valay salad, ... All
	Goose fat: You can check-out other recipes which use it, like for example: Icelandic-style fish and vegetable pie, Breton leek and mushroom tart, Röstis, Seafood sauerkraut, Foie gras cured in salt, ... All
	Garlic clove: You can get more informations, or check-out other recipes which use it, for example: Potato gratin, Upside-down Parmentier, Pesto, Courgettes (zuchinis) , Duo of slow-cooked pork, ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.