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The Sarladaise potatoes

Gastronomy, holidays & weekends guide in the Dordogne

The Sarladaise potatoes - Gastronomy, holidays & weekends guide in the Dordogne

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The Sarladaise potatoes

Sarladaises apples, the perfect accompaniment duck confit ...

Potato firm flesh sliced half a centimeter, 2-3 cloves minced garlic, chopped curly parsley and finally the duck fat. Here are the only ingredients that make this dish a treat for everyone. Can be completed with a few mushrooms stewed. Local flavors guaranteed. The potato slices should be crisp outside and tender inside.

A tip of the chef: Put your sliced potatoes in the skillet without fat. Cover with water and bring to a simmer (you can go to the first broth). Drain the potatoes (by throwing water). In hot skillet, and wiped, put your duck fat. Once it is melted, throw in a single layer the potatoes warm. Attention to projections of fat (if potatoes are not well drained). A high heat let the first side "crust" is then shake your stove, or turn them with the help of two wooden spatulas. Once the second side is "crusty" book aside, and proceed to cook another layer of potatoes. The combination of warm potatoes thrown into the hot pan to create the phenomenon called the "Maillard".

You can finish cooking in delivering all the potatoes to heat (fire less intense) with garlic and parsley (they should not be believed).

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