POTATOES SARLADAISES
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
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
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