Sarlat Potatoes - Pommes De Terre Sarladaises

1. 1

   Peel the potatoes. Rinse them and dry them. Cut them into 1/4-inch thick slices.

2. 2

   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.

3. 3

   Skin the garlic, and chop them in a food processor or by hand. Chop the parsley.

4. 4

   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.

5. 5

   Add the chopped garlic, add the salt and pepper, cut the cepes in half and add them to the pot, cover and cook for another 10 minutes.

6. 6

   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.

7. 7

   This goes well with roasts, duck of any kind, chicken, omelettes, or just anything, really!

* Per serving · 4 servings · Values may vary.

No additional tips available.