SARLAT POTATOES - POMMES DE TERRE SARLADAISES
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
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
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