Pommes Sarladaises
A classic French potato dish from Périgord, slowly cooked in duck fat with garlic and parsley.
Ingredients
Instructions
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Preheat the oven to 180°C (350°F).
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Melt the duck fat (or clarified butter) in an ovenproof dish or cast iron pan over medium heat. Add the garlic and cook for 1 to 2 minutes until soft and fragrant, without letting it colour.
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Layer the potato slices in the dish. Sprinkle salt, pepper and half the parsley between each layer. Pour over any stock.
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Cover the dish with a lid or aluminium foil and place in the oven. Cook for 35 minutes.
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Remove the lid and cook for a further 15 minutes, until the potatoes are golden and crispy on top.
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Rest for 5 minutes. Sprinkle over the remaining parsley and serve.
Nutrition per serving
- Calories
- 375 kcal
- Carbohydrates
- 45 g
- Protein
- 5 g
- Fat
- 20 g
- Saturated fat
- 7 g
- Polyunsaturated fat
- 3 g
- Monounsaturated fat
- 10 g
- Trans fat
- 0 g
- Cholesterol
- 20 mg
- Sodium
- 598 mg
- Potassium
- 1,091 mg
- Fiber
- 6 g
- Sugar
- 2 g
Nutrition values are estimates.