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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
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
  • Equipment:

    an adjustable-blade slicer
  • 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.
  • 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.
  • Meanwhile, finely chop parsley and garlic together.
  • Gently stir parsley mixture into cooked potatoes.
Cooks’ note: We’ve also got a Web-exclusive recipe using the leftover duck or goose fat.