Sarlat Potatoes

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Good old Sarlat potatoes……cooked in duck fat and seasoned with garlic and parsley…..once you’ve eating these you’ll never go back to boring old roast potatoes.


There are so many ways to cook your Sarlat potatoes, and the local grandmas will tell you they have to be cooked on the stove top – I disagree. I have had great results by cooking them in the oven.

8 (ish) large potatoes
Duck fat
2 cloves of garlic
Parsley

Peel and slice the potatoes so they are about 1cm thick, in a large heavy based cast iron pan heat the duck fat on the stove top.When the duck fat is nice and hot add the sliced potatoes and give it all a good stir so all the potatoes are coated with the fat. 
Cover the pan with foil and place in the oven. Cook for about ½ hour and then remove the foil, at this point give the potatoes a toss and then return to the oven. Cook until the potatoes start to turn golden tossing them occasionally. When the potatoes are almost done add the crushed garlic. Remove from the oven and quickly toss the parsley through the dish, place on a warm serving dish and serve.

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