Recipes › Gourmet Potato › Pommes Sarladaises
Pommes Sarladaises
A classic dish from the Périgord region of France: wafer-thin slices of gourmet potato slow-cooked in duck fat with garlic and parsley until meltingly tender. The potatoes absorb the fat and develop crispy edges while the interior stays silky and rich. Simple to make, impossible to stop eating.
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Ingredients
- 2 lb gourmet potatoes, peeled, sliced 1/8-inch thin
- 4 tbsp duck fatgoose fat or lard works; olive oil for a lighter version
- 4 cloves garlic, thinly sliced
- 3 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp flaky sea salt
- ½ tsp black pepper, freshly ground
Method
- Melt duck fat in a large, wide skillet (preferably cast iron) over medium heat. Add the potato slices and toss to coat them in the fat.About 3 min
- Spread potatoes into an even layer. Cook over medium heat for 10 minutes, turning every few minutes with a spatula, until beginning to turn golden.About 10 min
- Add sliced garlic, season with salt and pepper, and toss to combine. Reduce heat to medium-low.About 2 min
- Cook a further 20 minutes, turning every 5 minutes, until potatoes are completely tender and many edges are golden and slightly crisp. The garlic should be golden and fragrant, not burned.About 20 min
- Remove from heat, toss with fresh parsley, and check seasoning. Serve directly from the skillet.About 2 min
Tips
- The key is patience — resist the urge to stir too frequently in the first 10 minutes so you get golden crusts.
- A waxy or all-purpose gourmet potato holds its shape; avoid floury varieties that will turn to mash.
- Serve alongside roast chicken or a simple green salad for a complete meal.
Ring the changes
- Add thinly sliced onion to the pan with the garlic for a sweeter, richer version.
- Finish with a splash of dry white wine at step 4 for extra depth.
Keeping it
Best eaten immediately. Leftovers reheat in a skillet with a little extra fat for 5 minutes.
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