Sarlat Potatoes Pommes De Terre Sarladaises
Transport your taste buds to the heart of France with Sarlat Potatoes, or Pommes De Terre Sarladaises, a classic dish from the Dordogne region that epitomizes rustic French cooking. This irresistible recipe combines thinly sliced Russet or Yukon Gold potatoes with the luxurious richness of duck fat, offering a perfectly golden and crispy exterior. Infused with the subtle aroma of garlic and finished with a sprinkle of fresh parsley, these potatoes are seasoned simply with salt and freshly ground black pepper to let their natural flavors shine. Perfectly balanced between crispiness and tenderness, this side dish is ideal for complementing roasted meats, duck confit, or any hearty main course. Ready in just 45 minutes, this recipe captures the essence of French comfort food, making it a must-try for your next culinary adventure.
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Recipe Information
Ingredients
- 900 grams Russet potatoes (or waxy potatoes like Yukon Gold)
- 3 tablespoons Duck fat
- 3 cloves Garlic cloves
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
Instructions
Peel and thinly slice the potatoes (about 1/8-inch thick). You can use a mandoline slicer for even thickness.
Rinse the sliced potatoes in cold water to remove excess starch, then pat them dry using a clean kitchen towel or paper towels.
Heat a large skillet over medium heat and add the duck fat. Let it melt completely.
Once the duck fat is hot, add the potato slices in batches, ensuring they are spread out in a single layer. Avoid overcrowding the skillet to ensure even cooking. Cook each batch for 5-7 minutes, flipping occasionally, until golden brown and crisp on both sides. Transfer the cooked potatoes to a plate lined with paper towels to drain excess fat.
Thinly slice the garlic cloves and set aside. Finely chop the fresh parsley and set aside as well.
After all the potatoes are cooked, drain excess fat from the skillet, leaving about 1 tablespoon behind. Lower the heat to medium-low and return all the cooked potatoes to the pan.
Sprinkle the sliced garlic over the potatoes and cook for 2 minutes, gently tossing to avoid breaking the potatoes. Add the chopped parsley, salt, and pepper, and toss everything together until evenly coated.
Remove from heat and serve the Sarlat Potatoes immediately as a side dish. They pair wonderfully with roasted meats or duck confit.
Nutrition Facts
Calories |
1285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 196.7 g | 72% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 8.9 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 5066 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
