Potatoes Sarladaises Recipes

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.

POTATOES SARLADAISES

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.

TRUFFLED POTATOES SARLADAISE

Steps:

• Wash and dry the potato slices. Heat the oil and 1 tablespoon of the butter in a 10-inch nonstick, ovenproof skillet. When hot, add the potato slices, salt and pepper and toss gently until all the potatoes are coated on all sides. Increase the heat and cook the potatoes over fairly high heat for about 3 to 4 minutes, until a crust begins to form underneath.
• Add the truffle shavings and press them into the potatoes until they are imbedded inside (to protect the aroma). Dot with the remaining butter and cover with a round of parchment paper cut fo fit the skillet.
• Press on the parchment-covered potatoes with a spatula to make the mixture compact, then transfer the skillet to a 400-degree oven. Cook for 20 to 25 minutes, until the potatoes are tender and nicely brown on the underside.
• Invert the truffle cake onto a large platter. You should be able to see the truffles inside. Cut into wedges and serve with the Madeira truffle sauce.

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.