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–+ servings
Yann A. SkaalenYann A. Skaalen

Pommes Sarladaises

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

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.

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