Recipe: Pommes de Terre Sarladaise
Pommes de Terre Sarladaise
(Potatoes Cooked in Duck Fat)
- 1 1/2 pounds Yukon gold potatoes, peeled and sliced 3/8-inch thick
- 3 to 4 tablespoons duck fat, melted
- salt & black pepper, to taste
- 2 garlic cloves, minced
- 3 tablespoons finely chopped fresh parsley
Rinse the sliced potatoes in 2 or 3 changes of cold water, or until the water runs clear. Drain and pat dry with paper towels.
Place the potato slices in a large bowl. Pour the melted duck fat over the potatoes, sprinkle with salt and pepper and toss to coat. Arrange the potato slices in a 9 or 10-inch baking pan.
Place the potatoes in a 400 degree oven and bake for 30 to 35 minutes, until tender and golden. After 25 minutes, baste the potatoes with extra duck fat if they appear dry. During the last 3 minutes of cooking, sprinkle the potatoes the chopped garlic and parsley. Serves 4 to 6.
Option: Equal parts of butter and olive oil may be used in place of the duck fat.
Recipe by Jayni Carey ©Copyright, August, 2010.