2000s Recipes + Menus
Pommes de Terre Sarladaise (Potatoes Cooked in Duck Fat)
Serves4 to 6 (side dish)
- Active time:25 min
- Start to finish:45 min
ADAPTED FROM JULIA WATSON
May 2009
Duck fat, which is something of a well-kept (and wildly delicious) secret on this side of the Atlantic, is a common pantry staple in the Dordogne. Here, it enhances the earthy flavor of skillet-fried potatoes and gives them a gorgeous silkiness and golden-crisp edges. Showered with garlic and parsley, this is the type of rustic French side dish that everyone loves.
- 1 1/2 lb waxy potatoes such as Yukon Gold
- 3 tablespoons rendered duck or goose fat
- 1/2 cup packed curly parsley leaves
- 2 garlic cloves
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Equipment:
an adjustable-blade slicer
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Peel potatoes, then cut into 1/4-inch-thick slices with slicer. Rinse in 2 or 3 changes of cold water until water runs clear. Drain and pat very dry.
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Heat fat in a 12-inch nonstick skillet over medium heat until melted. Cook potatoes with 3/4 tsp salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes.
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Meanwhile, finely chop parsley and garlic together.
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Gently stir parsley mixture into cooked potatoes.
Cooks’ note: We’ve also got a Web-exclusive recipe using the leftover duck or goose fat.
- Keywords
- buy this make that,
- dordogne,
- dairy,
- nuts,
- julia watson
Magazine
In The Night Kitchen
When dusk falls on the Dordogne’s farmers markets, rather than pack up their produce and head home, the area’s artisanal purveyors prepare dinner to order during a summerlong series of evening feasts.
Buy This, Make That
Select recipes from the magazine, along with the Web-exclusive recipes that our test kitchen created to use up those pesky leftover ingredients.
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