Have you ever visited the Périgord, that lovely region in south-west France?
It’s where Maxence’s grandfather lives, and we have returned many times over the years. We keep coming back not only for the charming stories Grand-Père tells about Maxence as a child, but also for the breathtaking landscapes, cliffside villages, fascinating natural caves with subterranean rivers, and—of course—the food.
Périgord is famous for truffles, walnuts, strawberries, ceps and chestnuts, goat cheeses such as Rocamadour, and duck specialties: foie gras and the classic duck confit.
La Roque-Gageac
We drive from village to village and, wherever we go, we search out small country inns that serve housemade confit alongside a generous mound of pommes sarladaises: potatoes gently seared in duck fat, sometimes with ceps or other mushrooms, finished with fresh parsley and garlic.
Potatoes Sarladaises are a real treat. The duck fat gives them a nutty, velvety richness while the contrast between the tender interior and the browned, crunchy edges is irresistible.
Although I enjoy potatoes sarladaises any time of year, early spring is especially nice: the first new potatoes are available, yet there’s still enough chill in the air to justify a hearty plate of potatoes with a crisp duck thigh.
This is what we’re dealing with.
This preparation also works beautifully as an accompaniment to roast chicken, or served on its own with a simple green salad when you want the potatoes to take center stage.
The dish takes its name from the picturesque town of Sarlat, a delightful place to visit—best enjoyed outside the busiest season.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves 4.
Ingredients
- 700 grams (about 1 1/2 pounds) waxy potatoes that hold their shape when cooked
- 3 tablespoons (about 35 grams) goose or duck fat
- 1 teaspoon fine sea salt
- 2 cloves garlic, thinly sliced
- Finely chopped flat-leaf parsley
- Freshly ground black pepper
Instructions
- Peel the potatoes and slice them into roughly 5 mm (1/5-inch) rounds. Rinse the slices briefly to remove excess starch, drain well, and pat dry in a clean dish towel.
- In a large, heavy skillet, heat the duck fat over medium heat until shimmering.
- Add the potato slices and salt, toss to coat, and cook uncovered for 4–5 minutes without stirring so the underside can brown. Adjust the heat so the potatoes brown but don’t burn.
- Turn the slices and cook another 4–5 minutes without disturbing to brown the new side. Continue flipping and browning 2–3 more times until the potatoes are tender and crisped to your liking.
- Stir in the garlic and parsley, season with black pepper, and serve immediately.
