Pommes Sarladaises

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Pommes Sarladaises is a classic French potato dish from the Périgord region of southern France. Thinly sliced potatoes slowly cooked in duck fat with garlic and parsley — the result is golden, buttery soft and irresistible. It pairs perfectly as a side dish with duck, lamb or entrecôte.

Yann A. Skaalen

Pommes Sarladaises

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A classic French potato dish from Périgord — slowly cooked in duck fat with garlic and parsley.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 kg potatoes (Asterix) sliced 3–4 mm thick
  • 80 g duck fat or clarified butter
  • 3 garlic cloves finely chopped
  • 3 tbsp fresh parsley roughly chopped
  • 1 tsp salt
  • ½ tsp black pepper
  • 100 ml chicken or lamb stock optional

Method
 

  1. Preheat the oven to 180°C (350°F).
  2. Melt the duck fat (or clarified butter) in an ovenproof dish or cast iron pan over medium heat. Add the garlic and cook for 1–2 minutes until soft and fragrant, without letting it colour.
  3. Layer the potato slices in the dish. Sprinkle salt, pepper and half the parsley between each layer. Pour over any stock.
  4. Cover the dish with a lid or aluminium foil and place in the oven. Cook for 35 minutes.
  5. Remove the lid and cook for a further 15 minutes, until the potatoes are golden and crispy on top.
  6. Rest for 5 minutes. Sprinkle over the remaining parsley and serve.

Notes

Tip: Slice the potatoes as evenly as possible — a mandoline is perfect for this.
Storage: Can be stored in the fridge for up to 3 days. Reheat in the oven at 180°C for 10 minutes.
Variations: Replace duck fat with clarified butter or good olive oil.

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