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Pommes de Terre Sarladaises

Otherwise known as potatoes cooked in duck fat. It is an absolute classic of south-western French cooking. It features potato seared in duck fat. It is a very simple recipe but with big flavors.  Duck fat enhances the earthy potato flavor and imparts a golden crust.

Im so excited about my trip to France this year, so I am trying to learn a lot about the cuisine.  Since I found duck fat locally, this recipe was easy to follow with all ingredients. However you can always replace with olive oil or even bacon grease! The key is soaking the potatoes to get a crispy finish.


You will need:

2 lbs russet potatoes peeled, soaked and cubed

1/4 cup duck fat

Kosher salt

Fresh cracked black pepper

Rosemary


Preheat oven to 400 ( on roast setting if you have it other wise bake setting).  I soak my potatoes for 2 hours.

Dry potato’s with a cloth or paper towels to remove as much moisture as possible.   Spread the potatoes evenly on a baking sheet and spray with a little cooking spray.  Bake for about 20  minutes, piercing one of the larger pieces with a knife, you want them just cooked through.  Remove from oven and let slightly cool.

Heat a dutch oven on the stove top on medium high heat.  Add your fat ( duck, bacon or oil) and once it starts smoking add potatoes constantly stirring to coat and sear all sides, salt and pepper to taste as they cook. As the potatoes cook they will absorb the fat allowing them to crisp up. You will probably want to salt again, so go ahead and taste one, you know you want to! Once you see beautiful browned ( not burnt) crispiness, remove from heat. Garnish with chopped parsley when serving.





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