Best Potatoes Sarladaises Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SARLAT POTATOES - POMMES DE TERRE SARLADAISES



Sarlat Potatoes - Pommes De Terre Sarladaises image

Pommes de Terre Sarladaises are served often and everywhere in the Dordogne region of France. A 'hachis' of parsley and garlic is used in many dishes of the area. You can leave out the cèpes if necessary. 'Cèpes' are a naturally growing woodland mushroom much appreciated in France. You can buy bottled cèpes elsewhere in specialty stores.

Provided by Mme M

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs medium potatoes
3 tablespoons goose fat
1 teaspoon salt
1/2 teaspoon pepper
4 cepe mushrooms
4 garlic cloves
1 bunch fresh parsley

Steps:

  • Peel the potatoes. Rinse them and dry them. Cut them into 1/4-inch thick slices.
  • Heat the goose fat in a large, heavy pot over a medium-high heat. When it is good and hot, put the potatoes in and cover them. Lower the heat to low, and let them cook 1/2 hour.
  • Skin the garlic, and chop them in a food processor or by hand. Chop the parsley.
  • When the potatoes have cooked 1/2 hour, turn them gently with a long handled spoon so the crispy bottom bit moves towards the top. Add more goose fat if it is necessary.
  • Add the chopped garlic, add the salt and pepper, cut the cèpes in half and add them to the pot, cover and cook for another 10 minutes.
  • Finish cooking by turning the heat to high to brown the potatoes once again. Add the parsley. Turn them again with a spoon. Turn onto a platter and serve.
  • This goes well with roasts, duck of any kind, chicken, omelettes, or just anything, really!

Nutrition Facts : Calories 145.3, Fat 0.4, SaturatedFat 0.1, Sodium 606.1, Carbohydrate 32.5, Fiber 4.7, Sugar 1.6, Protein 4.4

POTATOES SARLADAISES



Potatoes Sarladaises image

A very rich, luscious potato dish. Canonically, it would be made with rendered goose or duck fat, but chicken fat, bacon grease, or, in a pinch, clarified butter (ghee) can be used. (Don't use whole butter; the milk solids will burn before the potatoes are cooked.) Adapted from "French in a Flash" by Kerry Saretsky at Serious Eats. http://bit.ly/aNjrvz

Provided by DrGaellon

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons bacon grease or 3 tablespoons clarified butter
4 large yukon gold potatoes, cut into 1/2-inch discs
8 medium garlic cloves, sliced thin
1 cup water
1 teaspoon kosher salt
1 tablespoon chopped flat leaf parsley
freshly ground black pepper

Steps:

  • Melt fat in a heavy 12" skillet over medium-high heat until shimmering. Add potato slices and cook, stirring occasionally, until golden brown, about 6 minutes. Add garlic and cook until potatoes are well-browned, about another 6 minutes.
  • Reduce heat to medium low. Add 3/4 cup water and salt; cover tightly. Simmer until potatoes are cooked through; add more water if the pan gets dry before the potatoes are done. Potatoes are done when the point of knife slides in and out of the center of a slice easily without resistance. Add parsley, season to taste with pepper and more salt, and serve.

Nutrition Facts : Calories 139.4, Fat 0.2, SaturatedFat 0.1, Sodium 444.7, Carbohydrate 32.2, Fiber 2.9, Sugar 1.4, Protein 3.2

Related Topics