Pommes sarladaises

Name: Pommes sarladaises
Total time: 45 min
Yield: Serves 4
Cuisine: Périgord
Ingredients: 1.5 kg (3.3 lb) waxy potatoes (Charlotte); 100 g (3½ oz) duck fat; 4 garlic cloves, crushed; 1 bunch of flat-leaf parsley, chopped; 1 pinch of fleur de sel; 1 pinch of freshly ground pepper

Potatoes fried in duck fat with garlic and parsley

⏱ 45 minServes 4Easy320 kcal

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

01 — Ingredients4 servings

1.5 kg (3.3 lb)Charlotte potatoes (or other waxy potatoes)
100 g (3½ oz)duck fat
4 clovesgarlic, crushed
1bunch of flat-leaf parsley, chopped
1 pinchfleur de sel (flaky sea salt)
1 pinchfreshly ground pepper

1.5 kg (3.3 lb) Charlotte potatoes (or other waxy potatoes)
100 g (3½ oz) duck fat
4 cloves garlic, crushed
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 cast-iron skillet (30 cm / 12 in)

1 chef’s knife (20 cm / 8 in blade)

1 wooden cutting board

1 vegetable peeler for the potatoes

1 wide metal spatula

4 warm plates for serving

1 stainless-steel bowl for rinsing

03 — Method

Peel the waxy potatoes (Charlotte) and slice them 5 mm (¼ in) thick.
Rinse the slices in cold water to remove excess starch so they don’t stick.
Dry the slices well in a clean towel so they brown and crisp evenly.
Melt the duck fat in the large skillet over medium heat and spread the slices in a thin layer.
Cook over medium heat for 20 minutes, turning often with a spatula, until all the slices are golden.
Add the crushed garlic and chopped parsley for the last 5 minutes.
Season with fleur de sel and pepper to taste and serve piping hot.