Photograph of the finished Pommes de terre sarladaises

France · Khoai tây áp chảo mỡ vịt kiểu Sarlat

Pommes de terre sarladaises

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 1 kg
  • Photograph of Duck fat Duck fat 100 g
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Parsley Parsley 20 g
  • Photograph of Salt Salt 8 g
  • Photograph of Black pepper Black pepper 2 g

Method

  1. 1 Peel the potatoes, slice them 3 mm thick, then pat them dry with a towel to prevent the slices from sticking together.
  2. 2 Melt the duck fat in a cast iron pan, arrange the potatoes in the pan and pan-fry over medium heat for 10 minutes without stirring until the bottom is golden brown and crispy.
  3. 3 Gently stir and continue frying for another 15 minutes, stirring a few times until the potatoes are evenly golden brown.
  4. 4 Chop the garlic and parsley, sprinkle them into the pan and stir-fry quickly for 2 minutes to release the aroma without burning.
  5. 5 Season with salt and pepper and serve hot, usually with duck confit.
Start cooking