Pommes Sarladaises

These flavoursome spuds from Sarlat are crisp on the outside and melt-in-your-mouth on the inside, pairing perfectly with all sorts of dishes, from duck confit to mushroom omelette.

Serves 4

INGREDIENTS

• 1 kg firm-fleshed potatoes
• 2 tbsp goose (or duck) fat
• 2 cloves garlic
• Fresh parsley
• Salt and pepper

METHOD

1. Peel the potatoes. Cut them into thin slices, wash them and dry them.
2. In a frying pan, melt the goose fat. When it is hot, add the potato slices and cook for 15 minutes uncovered, stirring regularly to brown the slices.
3. Chop the garlic and parsley and spread them over the potatoes. Continue cooking for about 15 minutes with a lid on the pan so the potatoes stick together this will make them soft in the middle and crispy on the outside.
4. Season with salt and pepper and scatter with chopped fresh parsley.
5. Serve hot

Note

If you prefer, you can add the parsley one or two minutes before the end of cooking rather than as a garnish at the end.

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