Potatoes Sarladaises (Garlic and Parsley Potatoes)
Inspired by techniques from Serious Eats and NYT Cooking.
Sliced potatoes are browned in duck fat or ghee with garlic, then steamed briefly and crisped again for a rich, garlicky side from south-west France. Fresh parsley at the end keeps it from feeling too heavy.
Always check the labels of the products you use.
Method
- 1
Heat the fat. Heat the duck fat or ghee in the pan over medium-high heat until shimmering.
- 2
Brown the potatoes. Add the potato rounds in as even a layer as possible and cook for 6-8 minutes, turning occasionally, until lightly browned on both sides.
- 3
Add the garlic. Add the garlic slices and cook for 2-3 minutes, turning, until the potatoes are golden and the garlic has turned pale gold rather than dark brown. Garlic burns quickly, so it only goes in once the potatoes already have some colour.
- 4
Steam through. Lower the heat to medium-low, add the water and salt, cover and cook for 12-15 minutes until the potatoes are tender, topping up with a splash more water if the pan dries out first. Covering the pan traps steam that finishes cooking the potatoes through after the fat has already browned the outside.
- 5
Crisp again. Uncover and cook for 2-3 minutes until the remaining liquid has cooked away and the potatoes turn crisp again in the fat.
- 6
Finish and serve. Toss with the chopped parsley and black pepper, then serve hot.
Storage
Leftovers keep in the fridge for up to 2 days. Reheat in a hot frying pan with a little extra fat until piping hot and crisp again. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large heavy non-stick or cast-iron frying pan (30 cm) with a lid
- thin metal spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 280 kcal |
| Protein | 5 g |
| Carbohydrate | 41.1 g |
| of which sugars | 1.9 g |
| of which free sugars | 0 g |
| Fat | 11.4 g |
| of which saturates | 7 g |
| Fibre | 4.9 g |
| Salt | 1.5 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
