Sarlat Potatoes Recipe 465

SARLAT POTATOES RECIPE - (4.6/5)

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!

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!

SAUTé POTATOES WITH SEA SALT & ROSEMARY

Steps:

• Put the whole unpeeled potatoes in a pan of water. Bring to the boil and cook for 15 mins. Drain and leave to cool. Can be done several hours ahead.
• When ready to serve, strip the skins from the potatoes, then cut them into thick slices. Heat the oils together in a very large non-stick frying pan. Add the potatoes in a single layer if there is room, and cook for 10-15 mins, tuning them frequently with a fish slice until they are golden and crispy. Sprinkle with the rosemary and flaky salt, then serve.

SYRACUSE SALT POTATOES

Steps:

• Wash the potatoes and set aside. Fill a large pot with water; stir in salt until it no longer dissolves and settles on the bottom. Place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot.
• While the potatoes are cooking, melt the butter in a small pan over medium high heat, or in microwave. Serve immediately poured over potatoes.

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.