Main Course
Potatoes Sarladaises
For 4 servings
Prep time: 25 minutes
Easy
Golden, crispy potatoes sautéed in duck fat with garlic and parsley. A timeless dish from southwest France.
Ingredients
Main ingredients:
| 800 g | Potatoes |
| 3 tbsp | Duck fat |
| 2 | Garlic cloves, minced |
| 2 tbsp | Fresh parsley, finely chopped |
| To taste | Salt & black pepper |
Products from this recipe
Preparation
1. Prepare the potatoes
- Peel and slice the potatoes into 3–4 mm thick rounds.
- Rinse them in cold water, then pat completely dry with a clean towel.
2. Sauté in duck fat
- Heat duck fat in a large heavy pan over medium heat.
- Add the potato slices in a single layer.
- Cook slowly, turning occasionally, until they become golden and crispy on the outside, tender inside (about 20–25 minutes).
3. Add garlic and parsley
- When nearly cooked, add minced garlic and sauté 1–2 minutes until fragrant.
- Sprinkle with chopped parsley and toss gently.
4. Season and serve
- Season generously with salt and freshly ground black pepper.
- Serve immediately while hot — ideally alongside duck confit or grilled magret.
5. Chef’s note
The key to true Pommes Sarladaises is patience — low, steady heat and high-quality duck fat.
Crispy edges, tender centers, and a rustic aroma that embodies Gascony itself.
