Time | Servings | Difficulty |
---|---|---|
00:45 | 4 | Easy |
Introduction
Sarladaise potatoes are a good recipe from the southwest, very very tasty. This recipe reminds me of when I was making extras at restaurants when I lived in Bordeaux. Even though I didn’t like meat, I could hardly resist these potatoes. Melting, scented with garlic and generous, they are always unanimous. To (re) discover urgently. Yum, yum.
The extra thing:
- Add mushrooms (with porcini it’s divine).
- Serve with a salad for a balanced meal or with grilled meat (a good duck breast for example) for more authenticity.
Ingredients
1 kg potatoes (type charlotte) | |
150 g duck fat | |
4 cloves of garlic | |
2 tbsp parsley chopped |
Instructions
1
|
Peel the potatoes, rinse them then cut them into fairly thick slices. Dry the potato slices thoroughly in a tea towel. To book.
|
2
|
Melt half the duck fat in a heavy-bottomed casserole dish. Add the potatoes, salt and brown for 10 minutes over high heat, stirring often.
|
3
|
Add the rest of the duck fat, reduce the heat and simmer, covered, over very low heat for about 10 minutes.
|
4
|
During cooking, peel and finely chop the garlic. Add the chopped garlic to the potatoes and continue cooking, covered, for 10 minutes without mixing.
Adjust the seasoning, sprinkle with chopped garlic and serve. |





