{"id":8072,"date":"2026-04-10T16:45:31","date_gmt":"2026-04-10T14:45:31","guid":{"rendered":"https:\/\/yannsfood.com\/?p=8072"},"modified":"2026-04-15T05:23:56","modified_gmt":"2026-04-15T03:23:56","slug":"pommes-sarladaises","status":"publish","type":"post","link":"https:\/\/yannsfood.com\/en\/pommes-sarladaises\/","title":{"rendered":"Pommes Sarladaises"},"content":{"rendered":"\n

Pommes Sarladaises is a classic French potato dish from the P\u00e9rigord region of southern France. Thinly sliced potatoes slowly cooked in duck fat with garlic and parsley \u2014 the result is golden, buttery soft and irresistible. It pairs perfectly as a side dish with duck, lamb or entrec\u00f4te.<\/p>\n\n\n\n

Tips and variations<\/h2>\n\n\n\n

Slice the potatoes as evenly as possible \u2014 a mandoline is ideal. Aim for about 2\u20133 mm thickness for even cooking and a beautiful, slightly crispy top.<\/p>\n\n\n\n

Leftovers keep in the fridge for up to 3 days. Reheat in the oven at 180\u00b0C (350\u00b0F) for about 10 minutes to bring back the crispiness \u2014 the microwave makes them soggy.<\/p>\n\n\n\n

Replace duck fat with clarified butter or a high-quality olive oil for a lighter version. A few sprigs of fresh thyme between the layers adds extra fragrance.<\/p>\n\n\n\n

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\n Yann A. Skaalen<\/span>Yann A. Skaalen<\/span><\/span>\n <\/div>\n

Pommes Sarladaises<\/h2>\n
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