Pommes De Terre Sarladaises Recipes

SARLAT POTATOES - POMMES DE TERRE SARLADAISES

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!

POMMES DE TERRE SARLADAISES

Steps:

• Heat the goose fat or vegetable oil in a heavy frying pan or wok. Add the potatoes, and sauté, tossing frequently with a wooden spoon, until they start to brown and become golden about 25 minutes.
• Sprinkle with salt and freshly ground pepper, the garlic, and the parsley. Serve warm.

SANDY POTATOES -- POMMES DE TERRE SABLEES

Steps:

• Choose a frying pan (I use non-stick) big enough to fit all the potatoes in one layer.
• Melt the butter in this pan and lay in the whole baby potatoes or potato wedges.
• Cook over a low heat, so the butter does not burn, turning the potatoes several times so they become golden all over.
• Smaller potatoes should be cooked in 25 minutes, while larger ones may take up to 40 minutes.
• When they are tender, add the extra butter and the breadcrumbs.
• Sauté for a couple more minutes until the breadcrumbs are crispy.
• Salt and pepper to taste.
• Serve immediately.

POTATOES COOKED IN DUCK FAT (POMMES DE TERRE SARLADAISE)

Steps:

• Peel potatoes, then cut into 1/4-inch-thick slices with slicer. Rinse in 2 or 3 changes of cold water until water runs clear. Drain and pat very dry.
• Heat fat in a 12-inch nonstick skillet over medium heat until melted. Cook potatoes with 3/4 teaspoon salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes.
• Meanwhile, finely chop parsley and garlic together.
• Gently stir parsley mixture into cooked potatoes.