Sarlat Potatoes Pommes De Terre Sarladaises Recipes

SARLAT POTATOES RECIPE - (4.6/5)

Steps:

• Peel the potatoes. Rinse them and dry them. Cut them into 1/4-inch thick slices. Heat the goose fat in a large, heavy pot over a medium-high heat. When it is good and hot, put the potatoes in and cover them. Lower the heat to low, and let them cook 1/2 hour. Skin the garlic, and chop them in a food processor or by hand. Chop the parsley. When the potatoes have cooked 1/2 hour, turn them gently with a long handled spoon so the crispy bottom bit moves towards the top. Add more goose fat if it is necessary. Add the chopped garlic, add the salt and pepper, cut the cèpes in half and add them to the pot, cover and cook for another 10 minutes. Finish cooking by turning the heat to high to brown the potatoes once again. Add the parsley. Turn them again with a spoon. Turn onto a platter and serve. This goes well with roasts, duck of any kind, chicken, omelettes, or just anything, really!

POTATOES SARLADAISES RECIPE

Steps:

• Peel the potatoes and slice them into 5-mm (1/5-inch) slices; a mandolin slicer makes quick work of this. Rinse in a colander to remove excess starch, drain, and dry thoroughly in a clean dish towel.
• In a large, heavy-bottomed skillet such as this, heat the duck fat over medium heat.
• Add the potatoes and salt, stir well to coat, and cook uncovered for 4 to 5 minutes without disturbing, until browned underneath. (I like to use a splatter screen to prevent fat droplets from landing on my stove.) Adjust the heat as needed so it is high enough to brown the potatoes, but not so high that the potatoes will burn at the bottom.
• Flip the potatoes (I use my beloved Earlywood flat spatulas), and cook for another 4 to 5 minutes without disturbing, until browned underneath. Repeat the flipping and browning 2 to 3 times more, until the potatoes are cooked through and browned to your taste.
• Add the garlic and parsley, sprinkle with black pepper, and serve.

SARLAT POTATOES - POMMES DE TERRE SARLADAISES

Steps:

• Peel the potatoes. Rinse them and dry them. Cut them into 1/4-inch thick slices.
• Heat the goose fat in a large, heavy pot over a medium-high heat. When it is good and hot, put the potatoes in and cover them. Lower the heat to low, and let them cook 1/2 hour.
• Skin the garlic, and chop them in a food processor or by hand. Chop the parsley.
• When the potatoes have cooked 1/2 hour, turn them gently with a long handled spoon so the crispy bottom bit moves towards the top. Add more goose fat if it is necessary.
• Add the chopped garlic, add the salt and pepper, cut the cèpes in half and add them to the pot, cover and cook for another 10 minutes.
• Finish cooking by turning the heat to high to brown the potatoes once again. Add the parsley. Turn them again with a spoon. Turn onto a platter and serve.
• This goes well with roasts, duck of any kind, chicken, omelettes, or just anything, really!

POMMES DE TERRE SARLADAISES - QUICK, CRISPY POTATOES

Steps:

• Cube the potatoes (no need to peel them unless you really want to) and boil until cooked.
• Drain the potatoes and return to the pan. Add 1 tbsp of polenta and put the lid on and give the potatoes a good shake. Add the second tbsp of polenta and repeat the shaking.
• You can do this in advance.
• When ready to eat, heat a generous tbsp of duck fat in a large pan over high heat. Add the potatoes and cook, stirring occasionally. You'll need to add extra fat as you go along and obviously don't let the pan get so hot you burn the potatoes.
• Mid way through the cooking, add a crushed, finely chopped clove of garlic and, once the potatoes are as crispy as you want, stir through the chopped parsley and then serve immediately.

POMMES DE TERRE SARLADAISES

Steps:

• Heat the goose fat or vegetable oil in a heavy frying pan or wok. Add the potatoes, and sauté, tossing frequently with a wooden spoon, until they start to brown and become golden about 25 minutes.
• Sprinkle with salt and freshly ground pepper, the garlic, and the parsley. Serve warm.