Discover genuine Sarladaise potatoes, a Southwest French classic. Skip the truffles found in some restaurants—the authentic version shines with simple ingredients. Elevate with fricasseed porcini mushrooms for seasonal flair.
Difficulty: 3/5
Peel, wash, and pat dry the potatoes. Cut into fairly thick slices. Peel and chop the garlic. Wash, strip, and chop the parsley.
Heat goose fat in a large, heavy-bottomed skillet until very hot. Add potatoes, filling the pan. Fry over medium-high heat, turning constantly. Season with salt and pepper, stir in garlic and parsley, then cover. Lower heat and cook 30 minutes, turning every 10 minutes. Aim for golden, crispy exteriors and tender interiors.
For ultimate tenderness, slice thinly. This beloved side complements confit, roast chicken, red meats, and pan-fried trout. Boost garlic and parsley to taste—flat-leaf parsley delivers the best flavor.
Source: Regional Cuisines of France
