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.
159,8954.6/5 for 19 ratings
Last modified on: October 13th 2010
For 5 people, you will need:
30 ml 
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 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.
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: Express sauerkraut, Pan-baked hash brown (Hash-brown casserole), Piedmont salad, Chilli langoustines, Endives "bonne femme", ... All |
 | Parsley: You can get more informations, or check-out other recipes which use it, for example: Red mullet fillets with a reduced white-wine sauce, Baker's chicken and potato tart, Sauce Normande (for fish), Light herb sauce, Involtinis, ... All |
 | Goose fat: You can check-out other recipes which use it, like for example: Breton leek and mushroom tart, Röstis, Sausage mushroom and cheese crumble, Hotpot my grandmother's way , Röstis, ... All |
 | Garlic clove: You can get more informations, or check-out other recipes which use it, for example: Seven-hour lamb, Upside-down Parmentier, Potato tortilla (Spanish omelette), Pea risotto "mantecare", Vietnamese prawns, ... All |
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