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.
Tips and variations
Slice the potatoes as evenly as possible; a mandoline is ideal. Aim for about 3 to 4 mm thickness for even cooking and a beautiful, slightly crispy top.
Leftovers keep in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for about 10 minutes to bring back the crispiness. The microwave makes them soggy.
Replace duck fat with clarified butter or a high-quality olive oil for a lighter version. It is also the swap to make if you have no duck fat to hand: the result is a little different, but still lovely. A few sprigs of fresh thyme between the layers add extra fragrance.
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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.
Frequently asked questions
Yes, clarified butter works well. Avoid unclarified butter as it has a lower smoke point and may burn during the long cooking time. Duck fat does, however, give the authentic, rich flavour of Périgord.
Waxy potatoes such as Asterix or almond potatoes hold their shape better during the long cooking time.
No. Sliced thin enough (3 to 4 mm), they cook through fully in the oven. The key is a low, steady heat and enough time.
Absolutely. Pommes Sarladaises actually improve after resting. Make them the day before and reheat in the oven before serving.