Pommes de terre à la bordelaise

Name: Pommes de terre à la bordelaise
Total time: 35 min
Yield: Serves 4
Cuisine: Bordeaux region
Ingredients: 1 kg (2¼ lb) waxy potatoes; 4 gray shallots, finely chopped; 3 tablespoons duck fat; 2 cloves pink garlic, chopped; 1 bunch of flat-leaf parsley, chopped; 1 pinch of fleur de sel; 1 pinch of freshly ground pepper

Bordeaux-style sautéed potatoes

⏱ 35 minServes 4Easy310 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1 kg (2.2 lb)waxy potatoes
4gray shallots, finely chopped
3 tbspduck fat
2 clovespink garlic, chopped
1bunch of flat-leaf parsley, chopped
1 pinchfleur de sel (flaky sea salt)
1 pinchfreshly ground pepper

1 kg (2.2 lb) waxy potatoes
4 gray shallots, finely chopped
3 tbsp duck fat
2 cloves pink garlic, chopped
1 bunch of flat-leaf parsley, chopped
1 pinch fleur de sel (flaky sea salt)
1 pinch freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large heavy-bottomed skillet (28 cm / 11 in)

1 chef’s knife (20 cm / 8 in blade)

1 cutting board (35 × 25 cm / 14 × 10 in)

03 — Method

Peel the potatoes, cut into 2 cm (¾ in) cubes, rinse in cold water and dry very well in a towel.
Heat the duck fat over medium-high heat and add the potatoes in a single layer.
Leave for 6 minutes without stirring to form a crust, then turn and cook 15 minutes more, stirring every 4 minutes, until evenly golden.
They should be tender inside and crisp outside.
Lower the heat, add the shallots and garlic and cook 3 minutes more without letting them burn.
Season with flaky salt and pepper, sprinkle with plenty of parsley and serve very hot with red meat or duck confit.